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?
Nancy - in this case, I think you should be fine, especially since there are instructions on adjusting the texture as needed with extra flour. In the case of other recipes, you might well have issues, especially when the result relies on the thickness of the discard to produce a desired texture. A 100% hydration rye starter and a 100% white flour one are very different in texture. You could always "make" discard the way I described earlier, by making a levain and overproofing it.
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?
Nancy - in this case, I think you should be fine, especially since there are instructions on adjusting the texture as needed with extra flour. In the case of other recipes, you might well have issues, especially when the result relies on the thickness of the discard to produce a desired texture. A 100% hydration rye starter and a 100% white flour one are very different in texture. You could always "make" discard the way I described earlier, by making a levain and overproofing it.
Thank you for the information and the suggestion.