Hello everyone,
I took some of my original half bread flour/half whole wheat starter and decided to try a full on rye starter. It's been fed for the past 2 days and looks really great and definitely passes the float test.
How ever, it is super thick. My recipe is 250g of stone ground whole grain rye flour, and 250g of water. From my understanding whole wheat and rye flours absorb a lot more water. Which would explain why my rye starter is so thick.
So my questions are, has anybody done a 100% rye starter? And if so had the same results as me? And did you up the water content to make it a little more poolish?
I was thinking of upping my water content to 350g to make it a more poolish.
Cheers!