Took me 3 years to realize my sourdough starter was starving for rye

After blaming my oven, my flour, and even the tap water in Portland for 36 flat loaves, I switched to a 20% rye feeding routine on a whim and got a full oven spring the very next bake, has anyone else had their starter suddenly wake up from just one grain swap?

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adamthompson1mo agoMost Upvoted

Oh man, that's a wild one, but grain swap alone probably didn't fix it, more likely the extra rye just made your starter more active because it digests faster than wheat.