I have a 8 day old starter made with 50/50 dark rye and all purpose flour. Fed at 1:1:1 It smells like mushrooms which is find really interesting. My other 100% rye starter smells like nailpolish/green apples, which is think more typical. Anyone have this experience with rye and ap flour?
What temperature are the starters? Need to get them warmer I suspect. Sounds like they are progressing very slowly. I suggest warmer and skipping a day or two of feeds.
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