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

Kathy Hawthorne wrote:

>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: .
>
>
Rye tends to have a weakening effect on dough if used to excess, and I
think your starter qualifies in that regard.

I wouldn't pitch the starter and start over, as theres probably nothing
wrong with the critters in your starter. I'd take a tablespoon or so of
it and start feeding it correctly.... it'll be fine.

However, I would have severe reservations about using the starter, as it
is, to make bread.

Good luck,
Mike