Hi there, you can certainly use a small portion (14g) of your ripe wheat-based starter to inoculate the rye sour in the Jewish Rye Bread recipe and still get great results! Some hardcore rye bakers do argue that a rye starter will yield better results, and if you find you make this recipe often, you might consider converting some of your wheat starter to a rye flour starter. You can do so by following this recipe. While it can take several days for your starter to fully convert to its new food source and function well as a rye starter, look for a good rise and good aroma as signs that it's ready to use in your baking. Note that when you make this recipe with a rye sourdough starter you'll still want to use the 14g of ripe rye starter in the "rye sour" portion of the recipe. 

• Reply