Sourdough baking

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Sourdough baking

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Question about using rye starter (lemmy.blahaj.zone)

submitted 20 hours ago* (last edited 20 hours ago) by gid@lemmy.blahaj.zone to c/sourdough@lemmy.world

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I'm new to making sourdough, and I'm relatively new to baking bread in general, so please forgive me if this is a very basic question.

I've made a starter using nothing but dark rye flour. I'm prepping my first rye loaf right now following this pure rye loaf recipe, but I still have a lot of the rye starter left over that I'm storing in the fridge. Can I use this starter to make other kinds of bread, like whole wheat or white? If so, what kind of adaptations (if any) should I make when preparing these different loaves?

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[–] desGroles@lemmy.world 4 points 20 hours ago (1 children)

Yes, you can!

Simply use some to start an off shoot (which will become the levain for your bake). Most starters adapt well to all kinds of flour, but do tend to do better on whole grain, so something like whole wheat is a good place to start.

[–] gid@lemmy.blahaj.zone 1 points 19 hours ago

Thank you for the advice!