If I make a rye starter with some of my current starter and use it with while flour to make a boule...Will it have rye flavor?
Ive tried a couple rye boule's with mixed success. I suspect the lower gluten was the issue. Or that in combo with my elevation (8200ft)? I read that rye starters work well due to the higher enzyme content.
Curious what if any rye flavor would be add using a rye starter. Thanks!
Ive tried a couple rye boule's with mixed success. I suspect the lower gluten was the issue. Or that in combo with my elevation (8200ft)? I read that rye starters work well due to the higher enzyme content.
Curious what if any rye flavor would be add using a rye starter. Thanks!
