Just had a customer at my weekend market stall give me the best sourdough tip

Honestly, this older lady in Denver told me to feed my starter with rye flour once a week instead of my usual AP. Tbh, my crust has been way better since I started. Has anyone else tried switching up their starter flour like that?

2 comments

2 Comments

lily8910d ago

That's a great tip for flavor, but I have to say it's not really about the crust. The crust comes from your baking method, like steam in the oven. What the rye does is make your starter more active and gives the bread a deeper, tangier taste. It's like a superfood for the yeast and bacteria. I use a little whole wheat in mine for the same reason. Just don't switch to only rye, it can make your starter too sour too fast. A mix is the way to go.

chen.jade10d ago

Okay but is it really that big of a deal? People have been making bread with plain flour for ages. I just keep my starter simple with the same flour I bake with. It works fine and I don't have to buy a special bag of rye that'll sit in my pantry. Feels like an extra step for maybe a tiny difference.