Different lactic bacteria dominates in rye and wheat starter cultures. Feeding starter with different flours undermines its health.
So we have to choose which starter we are going to keep and what flour we are going to use to continue feeding it.
In my opinion the mix of regular wheat flour and rye flour is very multipurpose. You can use it for white type of breads as well as for rye breads.
Once you’ve created rye starter – convert it into a mixed (wheat+rye flour ) starter. It’s pretty easy and fast.
For wheat flour always choose unbleached all purpose or bread flour.
For rye flour any whole grain rye flour works.
| Day 1 morning | Day 1 (evening) |
| 10g rye starter | 10g rye starter |
| 20g water | 20g water |
| 10g wheat flour | 15g wheat flour |
| 10g rye flour | 5g rye flour |
| Mix, cover, let rest for 12 hours | Mix, cover, let rest for 12 hours |
| Day 2 (morning) | Day 2 (evening) |
| 10g rye starter | 10g rye starter |
| 20g water | 20g water |
| 17g wheat flour | 17g wheat flour |
| 3g rye flour | 3g rye flour |
| Mix, cover, let rest for 12 hours | Mix, cover, let rest for 12 hours |
And from now on keep your starter strong and healthy with:
- 90% wheat flour
- 10% rye flour
Let me know what you think 🙌
I have a starter made with whole wheat. It is over a year old. How do I change it to a stronger starter? Can I do it by adding wheat (all purpose unbleached) & dark rye?
Hi!
Sure you can!
Just follow the instructions, shared in this post. But instead of rye flour use whole wheat flour. And make sure it’s whole grain.
That’s will give your starter a nice boost😊
So I would just take out 50 gm of my existing starter and add 50 gm of organic all purpose & 50 gm of water? Then after that add a bit of dark rye?
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Sorry about your iPad 😢
Thankyou for sharing the information with us.
Would you please show how to make a starter to begin with.. Thank you
Hi!
Here is the method
https://natashasbaking.com/sourdough-starter-from-scratch-in-7-days/
Hola! Gracias por compartir tus conocimientos
Me estoy iniciando en el mundo del pan…
Me gustaría saber si solo puedo hacer mi masa madre con harina de trigo , ya que no tengo de centeno .
Hello,
Should I put the ingredients of every step into the same jar or is it that I take 20 g. of starter from last step and mix it with different proportion flour mixture?
Thank you?
Hi!
Yes, take 20 and mix it with different proportion.
Puteți varog sa scrii recetă la levito madre pas cu pas
Hi I am currently making a sourdough starter. I am using organic Rye flour and Organic white bread flour. It’s quite cold where I am right now so I keep my starter in the oven that’s warm at the correct temperature but I am on day 7 and my starter hasn’t done anything yet and I’m feeling disappointed 😔
Please help! 😊
I was feeding my sourdough starter half all-purpose and half rye, and then I tried feeding it once with half rye and half whole wheat. After just one feeding with half rye and half whole wheat, my starter smells a little bad… am I doing something wrong?
Hi, sorry for the question but I’m a bit confused as I’m now approaching the world of bread.
In the end you say to mix 90% wheat flour and 10% rye flour, but how much water should you add?
Maybe I didn’t understand very well.
Thank you and sorry if my English is not correct
I will never be able to have a 100% whole wheat flour starter?
I will always need to put a 10% of rye flour?