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Tried a sourdough starter with rye flour and it went crazy fast
Honestly, I've always used regular white flour for my starter. Last month, I saw a video saying rye makes it more active, so I gave it a shot with 50 grams of rye. Ngl, it doubled in size in under 4 hours, way faster than my old one ever did. I learned that different flours can really change the feeding schedule you need. It was a good reminder to watch the dough, not just the clock. Has anyone else had to adjust their whole routine after switching flour types?
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angelaw7816d agoMost Upvoted
Wait, it doubled in under four hours?
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logan_wells16d ago
Seriously? That sounds totally normal to me. My starter always goes that fast with whole wheat, it's way more active. Maybe your kitchen is just a bit cooler than mine, that would slow it down. Why are we acting like four hours is some crazy speed record?
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