Hi Anatoliy, is this a rye starter that you are creating from scratch? Or is it an established rye starter that has developed a white film and smells bad? In either case it sounds like your rye starter isn't doing well and may require starting over. Does the white film look like mold? What is your normal feeding routine? How much starter, water and flour are included in each feeding, and how often are you feeding your starter? If you want to try to revive it, I'd recommend discarding all but a tablespoon or so of relatively healthy-looking starter from the bottom of your container. Feed it twice daily according to this feeding routine, substituting rye flour for the all-purpose flour called for in this recipe. Our smaller starter recipe fits nicely in an 8-ounce canning jar and will save on flour as you attempt to revive your starter. It may take several days of twice daily feedings at room temperature to bring your starter back to having a good aroma and rising well, but it's worth a shot. 

• Reply