Keep a Rye Starter!
...nd you’ll always be ready to make a rye loaf. If you want a white or whole wheat dough all you have to do is add white or whole wheat flour and a spoonful of your rye starter. I keep a small amount, like three tablespoons of starter on hand that I feed every day. When I want to make bread I do a build overnight and the next day I’ll have the quantity I need to bake a loaf or make pizza dough. This week I switched my starter over to rye using the s...