"Samartha Deva" > wrote in message
...
>
> And, by my measures, the DM3 starter coming out is not very sour (I have
> not measured acidity, it's an impression). I think you are missing
> acidity for rye.
>
> I am not saying that your starter is not good or not "top notch" and I
> don't know your starter at all. I am just putting this out as food for
> thought and maybe vary it a little.
>
> Doing it all on one stage is definitely not standard in growing starters
> for rye. 3-Stage is the only reliable process to do rye breads without
> yeast.
>
> I have not checked your dough hydration, I think that's secondary. I
> would go to the high 60's - 68, 69 to start and then vary.
>
> Hope this helps,
>
> Samartha
>
O.k. thanks, you've given me some ideas to work on.
Janet