…and a loaf from the new starter
After one more refreshment of my new rye sourdough, I made an overnight sourdough build. It seemed very active and smelled pleasantly sour. I used it to bake a 70% rye loaf, half of the rye flour was whole-rye. Added an old-bread soaker to the dough as well. Good bread.
I can’t detect any difference to the breads from my old starter. Perhaps time will tell.