Hi everyone. I need help. I have been a member of this list for a
while but have not posted much because I have been able to get my
answers from the other posts but now I have a questions that I would
like to get an answer to as soon as possible.
I make my sourdough bread from 4 cups of Rye starter and the rest is WW
flour (all of which I mill). Last week I went to the freezer to get my
rye for my starter and I find out today, as I am ready to make my dough,
that I have used barley for my starter instead of rye.
Does anyone know what will happen to my bread if I use the starter.
Should I use 2 cups instead of 4 or should I just forget using starter
all together. I've already started my bread. I would appreciate an
answer directly to my email address: .

Thanks for your help.

Kathy