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Boron Elgar[_1_]

On Sat, 5 Apr 2008 06:43:06 -0700 (PDT), wrote:

>I've been feeding my Carl's starter with King Arthur bread flour.
>After a few learning experiences related to temperature, it's been
>doing quite well and producing good sourdough loaves.
>
>I'm curious about the effect that changing to a different grain would
>have on the performance and taste of the starter. I have access to
>wheat, rye, oat and rice flour. Any experience out there on this
>subject ?
>
>Thanks as always,
>Doug

Rye is very commonly used, as you will see if you google it here in
this group or read Samarta's sourdough pages.

Frankly, I think you're better off with the basic wheat or rye
starters, and then varying the flours you use in the breads. Be
careful about that with rice flour, though, as there is no gluten in
it.

Boron