Can I entirely avoid using AP flour when making and feeding my starter and just use whole rye flour?

I started with whole rye flour for the first 24 hours, but in the tutorials, they always lead to using AP flour.

Thanks.

As soon as I pulled this Halloween loaf out of the oven I realized it should have been a Ghost Pepper Cheese loaf instead of Caramelized Onion and Cheese.

I even have ghost pepper cheese in the fridge… SourDOH!

how well does the pasta madre need to be mixed? if it is not mixed smooth will it affect its performance?

for larger quantities it is a pain to knead it smooth and elastic without getting warm in mixer

I’ve used Whole Wheat flour to boost my starter but this is the first time I’ve made a dough with it. These came out pretty good with only 50% WW and 50% All Purpose. The issue was clearly how much it grew. Not likely to try that again. But it does taste good.

recipe: 500g of flour, 100g of starter, 300g of water, 10g of salt. combine all ingredients until windowpane effect. let sit for 30 mins, then 3 stretchy and foldy 30 mins apart. let it rise for 5 hours, then fridge overnight, then take out of fridge 1 hour before baking and 20 mins in a dutch oven covered, then 15 uncovered.

it’s light, fluffy and tasty but doesn’t look like other crumbs i see on this reddit and more like sandwich bread. what am i doing wrong? ideally i want larger bubbles.

Hey there! I tried out this recommended recipe and watched the video. During the stretch and folds, his dough was super elastic and stretchy, but mine wasn’t like that at all. I also let it bulk ferment for about 12 hours, but maybe it didn’t rise enough? Honestly, I’m not sure what I’m doing wrong, lol. The bread turned out pretty flat and didn’t rise much, but at least it still tastes good!

Here’s a link to the recipe I tired:

https://grantbakes.com/good-sourdough-bread/

Under or over fermented, under or over proofed? I read a chart and it’s hard for me to tell. It’s so delicious but just looking to improve each bake!

Hey everyone, this is my first time doing sourdough and I’m on day 7 of my new starter. Currently every day im using 75g starter, 75g water, 35g whole rye flour and 35g AP flour. It is doubling in height and is very bubbly but has a distinct Apple cider vinegar smell. It is not overwhelming, but I was expecting more of a yeast smell. Is this normal at this stage or do I need to tweak something?

There’s this dusty white mold on it and it smells like blue cheese. This is the third starter that this has happened to. Any ideas?

I had a starter for years that was fine but I killed it trying to make it gluten free. I’m starting over and not having any luck.

I'm on my second try making a new starter. The first time I accidentally neglected it on day 3 and found that there was a few bright green patches on top. I panicked and threw it out, assuming it was mold.

For my second try I was careful to use fully clean/dry tools/containers. I have been using only purified water, stayed on top of regular feedings, and I never saw any of this green again UNTIL i poured some out. Then it was almost like there was some lime green milk within the starter.

At this point my starter is on day 5. It has otherwise behaved good, gets bubbly after feeding and no weird colours or textures on the surface.

So what's the deal with this green stuff? Is it mold or bacteria? I haven't thrown out the starter yet but should I start over again? I want to figure this out so I can actually make something and not be making poison bread haha.

https://www.pantrymama.com/sourdough-sandwich-rolls/