March 28, 2009 - 9:32am
Is a 100% rye starter a thicker consistency than AP flour?
I just made a rye flour based starter this week with 100% by weight proportions and it seems very thick compared to my AP based starters. I like working with the thinner consistency starters. Is this typical and do rye starters usually go with a higher hydration?
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Oh dear, you are right, my 100% rye is thick so that means I stir up my starter with a much higher % a lot more.
Comes out to 150% !!! wow ...thanks. That means I take out a tablespoon of firm starter and add 150g water and 75g rye flour and let it sit overnight. Does that help? I suppose you'd like to know my firm starter %. That may take a while.....
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