#1  
Old 09-09-2013, 12:00 PM
Serf
 
Join Date: Mar 2013
Location: Katy, Tx
Posts: 14
Default Rye vs Wheat Starter

Greetings!

I have a question, what is difference between wheat and rye starter?
I am going to try to bake few all wheat loafs using formula posted in http://www.fornobravo.com/forum/f11/...nic-18962.html (Big Sour dough Bake...Rye & Organic AP)
I was wondering, If I can use Rye Starter?
If not what is best practice to develop all wheat starter?

Thanks in advance
Reply With Quote
  #2  
Old 09-09-2013, 02:58 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,176
Default Re: Rye vs Wheat Starter

I only have a single starter so I can't comment with certainty, but I'd think you can. I'd separate some of the rye starter out and start feeding it twice a day with what is going to be in the bread that you intend to bake. I'd start acclimatizing it to what you want it to feed on.

Chris
Reply With Quote
  #3  
Old 09-09-2013, 03:04 PM
Peasant
 
Join Date: Sep 2012
Location: Bergen NH - Netherlands
Posts: 39
Default Re: Rye vs Wheat Starter

I have started sourdough from wheat to begin with. It also works, rye just seems to be easier to start where wheat is harder. I always get my wheat from the local mill and always had the idea that the cultures that create the yeast are more found into those (so it is easier to start) than you can find them in wheat (or anything) you buy in the supermarket.

As Chris suggests, I would also start with feeding my rye starter with wheat so it can get used to it and then use that. No need to make a second starter is my idea.
Reply With Quote
  #4  
Old 09-09-2013, 03:44 PM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Rye vs Wheat Starter

I have all three starters White, W/W, Rye. You can get away with just one. I have three because I like that they are accumulated to the flour type. I have been told that if you keep a W/W starter that does not get that week in the fridge and gets freshened every day will go rancid. I feed mine once a week and it lives in the fridge so all is well.

Hamelman said he only used a rye starter if I remember that correctly. So I think Rye starter could be the starter of choice.

Hope that helps.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
What qualifies as a bad smell from a starter? azatty Hearth Bread and Flatbread 3 06-22-2012 02:07 PM
Starter Conversions splatgirl Hearth Bread and Flatbread 0 07-12-2010 01:33 PM
Is my sourdough starter intoxicated? BrianShaw Hearth Bread and Flatbread 16 04-17-2010 07:06 AM
Red Fife Wheat sarah h Artisan Ingredients 15 11-30-2008 12:51 PM
Starter and bread formulas/methods Ed_ Hearth Bread and Flatbread 37 09-16-2008 06:12 PM


All times are GMT -7. The time now is 01:22 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC