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Rye Starter
- Difficulty
Medium
By Paul Allam and David McGuinness
Published 2009
Creating a rye starter is similar to creating a white starter, except a lot easier, as the rye flour will ferment more quickly. The guiding principal is the same, with a variation of 60% water to 40% flour — rye flour can absorb a lot more water than white flour, so it needs
Method
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