How will Rye flour affect a starter?

[Floppy Slice]

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.

[abatardi]

Starters generally love rye... I use it sometimes when trying to re-activate a starter I've forgotten about for a little while.  But a cup is a lot.. I usually just feed my starter 100g of flour and 100g water, and if I am giving it some rye I will put in like 15-20g rye and the rest regular wheat flour.  not enough to affect the flavor.

[Chef_Boy-R-Dee]

 I started my starter from Rye flour. I followed Alan Scott's method of starting one from Rye Flour for about a week.

 If yours smells different now, I'm wondering if your camaldoli starter was taken over by the wild yeast strain from the rye flour that you added?

 Hmmmmm.

[Floppy Slice]

Thanks for the info guys.  Think I will go back to my starter culture and try again with less rye this time. Could the yeast from the dark rye really take over the Camaldoli in a matter of hours?

[Chef_Boy-R-Dee]

I'm not sure...that's a great question...

Pete?

[Jackitup]

I'm thinking a bit denser crust, but would work great for a reuben pizza.
Jon