No 9.2021 #sourdough is quite different. The difference started with me grabbing the wrong organic wholemeal flour in the supermarket. Wheat instead of rye.

• it is much easier to clean wheat starter off utensils
• the rasise of the starter was the same
• mixing the dough, basically no difference
• kneading the dough, very different. My bread has 600 g of flour, of which 100 g are in the starter. With only 100 g of rye the dough remains liquidy. The whole wheat version comes together as a “ball”

Colour and texture of the crust were also different. But that might have been my impatience which shortened fermentation.

Taste is great though.