Hi Martha, I'm sorry for the delay in responding to your question! I was away for a few weeks. If ever you're in need of more immediate assistance please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and we'd be happy to talk sourdough with you!

That first feeding with rye flour or whole wheat flour does tend to be very thick and pasty, so you didn't do anything wrong. This starter does gradually thin out in texture because the Unbleached All-Purpose flour called for in the second feeding won't absorb as much water as a wholegrain flour. In addition, as the starter begins to rise and ferment it becomes airier in texture, and the increased acidity will tend to break down the gluten the longer it sits. Look for the texture to be pasty, but fairly easy to stir right after a feeding, but watch how it thins out in texture over the course of the day as it bubbles and rises. Ideally you want to feed it again when it's at that high point of rising, or just beginning to fall (which keeps yeast activity vigorous), but if allowed to fall completely the starter tends to be much soupier in texture, due to the increased acidity. All this won't happen right away, so don't worry if you're not seeing this type of activity quite yet, but with patience and persistence your starter will get there in the end. Please let us know if you have more questions along the way! 

Barb

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