Lately, I have had trouble getting my bread flour and water starter (Camaldoli) to really take off. I took a cup of the stock culture and added a cup of dark rye flour plus water. Then kablooey, I got it close to doubling within a couple of hours. It appears to be a healthy culture now, but it seems to smell different (not bad) and it definitely looks different. I was just curious if anyone out there has any experience with using rye flour and what the overall outcome (taste or otherwise) will be on resulting doughs. Thanks.