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Switched my starter from AP flour to rye two weeks ago in my Kansas City kitchen, and the rise time got cut in half
I was feeding my starter the same AP flour for 3 years and it always doubled in about 6 hours, so when a friend dropped off a bag of dark rye I figured why not. Two weeks in and it's now hitting double in under 3 hours, plus the smell went from nail polish to something almost fruity. Anyone else seen that big of a speed jump just from changing flour, or am I fooling myself here?
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