I am new on the site, a seasoned baker, yet although I have maintained sourdough starters in the past for pancakes, I am learning and having fun experimenting and using my newly cultured starter for use in breads.
I have used the new starter twice now, yielding great results (thanks drogon for the tutorial blog)!
Today I converted a portion of my new starter to a rye starter by feeding it with 100% hydrated rye flour paste. (Twice) After mixing the paste I saw how thick and gummy the equal amounts of rye flour/water was compared to the AP flour mix I have used the last three weeks, but just a few hours later, the starter relaxed and “watered up” and took off like a rocket. A question then; how does the feeding change consistency, from a thick gum to a “normal” starter?