Rye Starter?

[sandyut]

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!

 

[voyager 663rd]

I've read that it'll take about 10-14 days to convert that ap starter to a rye starter (no expert).

BUT if using rye flour, you're going to mix it with AP anyways.

I do know that if you don't get much rise, when measuring the rye flour:

For every cup of rye flour, remove 1T of rye (after measuring 1C of rye) and add 1T of VWG (vital wheat gluten). That will add sufficient glutin to help the rise.

Different for ww but that's not what you asked.

 

[chopsaw]

Ive tried a couple rye boule's with mixed success.

Assuming you're wanting to make rye bread , not jump start your starter .
If you're using all rye flour , you don't want to do that , or at least I don't .
My normal bread uses 500 grams flour . If I'm doing a rye loaf , I'll use 400 grams bread flour , and 100 grams rye flour . I add caraway seeds also . Just my numbers and what I like .
This is an open bake .


This one was done in the bread oven .


These are rye Brochen using Ricks recipe , with rye flour subbed in .