Rye bread sourdough questions
I have a few questions about sourdough rye breads. I have a 100% hydration liquid-levain, wheat flour starter.
Can I use this in a sourdough recipe that is 40% rye flour?
If I need to use a rye-based starter, can I convert some of my wheat starter to a rye one, and how?
The recipe I am looking at (40 Percent Caraway Rye, from Hamelman’s Bread book), also calls for high-glute flour. How different is this from bread flour?
Thanks in advance for your help!