I've done it several times. Just feed a portion of your AP starter with rye flour. Something like one part starter, one part water and one part rye flour. Do it twice or so and you have a rye starter.
I suggest that it doesn't. In my kitchen, I use starter to add yeast and lactobacillus to my dough. I never use enough starter that the flavor of the flour I fed the starter with would make a bit of difference to the flavor of my final product. This being my belief means that I've never refreshed my starter with anything other than all-purpose flour, but that I'd never hesitate to refresh my starter with any other the other flours I keep around.
I've done it several times. Just feed a portion of your AP starter with rye flour. Something like one part starter, one part water and one part rye flour. Do it twice or so and you have a rye starter.
I suggest that it doesn't. In my kitchen, I use starter to add yeast and lactobacillus to my dough. I never use enough starter that the flavor of the flour I fed the starter with would make a bit of difference to the flavor of my final product. This being my belief means that I've never refreshed my starter with anything other than all-purpose flour, but that I'd never hesitate to refresh my starter with any other the other flours I keep around.
thank you for ideas! Things to think about.
Nowadays I bake ryes directly from my main starter which I keep at 15-20% rye. It works fine.
cool, thanks