Oeffff.....i hate these blogs because they are so complicated to navigate....
anyway...where was I and the rest of me....
i added rye to my starter and the whole jar was about to explode! How come that rye has this attitude?
P.s. I do not understand anything about chemistry etc. just intuition and feelings
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Replies
Many recipes for starter call for rye flour because it tends to "hold on" to more of the natural yeast. I imagine you are a victim of that effect.
Elkhorn