Rye bread sourdough questions

Rye bread sourdough questions

Submitted by michellechristine on November 2, 2015 – 4:43pm.

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!