I have just switched up my flour in my sourdough starter. I originally used Red Fife for my whole wheat ingredients and have now changed up the Red Fife to Rye flour. I heard that Rye flour can give your bread a more sour taste. So now my sourdough starter ingredients are 125g of All Purpose Enriched Flour, 125g of Stone Ground Whole Grain Rye Flour, and 250g of warm water. I did this about 1 hour a go, and it seems to be working well. Lots of expansion and air bubbles. I will let you know how it works.
Anybody try this before, or know if Rye gives it a more sour taste?
