The Baker's Hotline

October 23, 2018 at 1:36pm

Your starter sounds normal, Jenny — rye flour absorbs a LOT of water. You should be OK keeping your starter as is, but will want to make adjustments to any bread recipes you bake following our High Altitude Baking Guide. If you have any questions, our free and friendly Baker's Hotline is available at 855-371-BAKE (2253) or through chat and email on our website so always feel free to reach out. Annabelle@KAF
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