#sourdough #baking Mastodon, lend me your wisdom! I have a weird one & I'm trying to figure it out. About 6 weeks ago I decided to build a new starter for fun to see how different it is from my regular culture. I ordered in some French stone ground bread flour & some rye as well. Did 75% BF to 25% rye. All went easy & well. By 3rd week I was getting volume tripled per feeding. But in the baking I'm having issues I don't have with my regular starter...



