Hi Chef Jacob,
I'm thinking of trying to make a more flavorful, more tangy starter.
I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration.
Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour?
Thanks for your input/help...