My starter is all rye flour, since I started baking sourdough a couple of years ago after visiting Denmark, Sweden, and Lithuania. This recipe uses a large amount of discard. If it is all rye, would I have to change the recipe to account for the lack of wheat flour? What about the other discard recipes like biscuits, pancakes, etc?
Guest Collaborator: Johanna Kindvall
I’m a big fan of Johanna’s work. So excited about this and future collaborations between the two of you! 🤗
My starter is all rye flour, since I started baking sourdough a couple of years ago after visiting Denmark, Sweden, and Lithuania. This recipe uses a large amount of discard. If it is all rye, would I have to change the recipe to account for the lack of wheat flour? What about the other discard recipes like biscuits, pancakes, etc?