Tried a sourdough starter with rye flour and it went crazy fast
Honestly, I've always used regular white flour for my starter. Last month, I saw a video saying rye makes it more active, so I gave it a shot with 50 grams of rye. Ngl, it doubled in size in under 4 hours, way faster than my old one ever did. I learned that different flours can really change the feeding schedule you need. It was a good reminder to watch the dough, not just the clock. Has anyone else had to adjust their whole routine after switching flour types?