I went back to the rye-sourdough stater this week and I’ve got my first loaf proofing right now. Aside from the starter, it’s all white flour so I’ll be curious as to the flavor, texture and taste. I’m thinking it will be another good sandwich bread. Being a rye, it should certainly be on the hearty side.
I’m also trying to “back” into a conventional starter by using the rye starter to er, start the starter. Basically, I took some of the rye starter and I’m starting to feed it some all-purpose white flour. As it progresses, I’ll keep increasing the proportion of white flour, while discarding a portion of the starter. We’ll see if that works.