Author Topic: How will Rye flour affect a starter?  (Read 1471 times)

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Offline Floppy Slice

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How will Rye flour affect a starter?
« on: May 04, 2009, 06:01:44 PM »
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.


Offline abatardi

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Re: How will Rye flour affect a starter?
« Reply #1 on: May 04, 2009, 06:05:57 PM »
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.
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Offline Chef_Boy-R-Dee

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Re: How will Rye flour affect a starter?
« Reply #2 on: May 04, 2009, 08:55:17 PM »
 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.


« Last Edit: May 04, 2009, 08:57:02 PM by Chef_Boy-R-Dee »
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Offline Floppy Slice

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Re: How will Rye flour affect a starter?
« Reply #3 on: May 05, 2009, 10:51:09 AM »
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?

Offline Chef_Boy-R-Dee

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Re: How will Rye flour affect a starter?
« Reply #4 on: May 05, 2009, 08:01:20 PM »
I'm not sure...that's a great question...

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Offline Jackitup

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Re: How will Rye flour affect a starter?
« Reply #5 on: May 05, 2009, 11:49:12 PM »
I'm thinking a bit denser crust, but would work great for a reuben pizza.
Jon
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