Hi;

This is referring to Samatha's website, specifically this page:

http://samartha.net/SD/SourdoughDefinition.html#SEC1

The bottom of page above has the following table:

acid contents of starter 9 12 15 18 21 24 27 30
pH value of starter 4.2 4.1 4.0 3.9 3.8 3.7 3.6 3.5
suggested rye flour contents in percent 50 45 40 35 30 25 20 15

I don't quite understand how to interpret the table, does the table
mean:

If I make the starter flour 15% rye, 85% wheat, then the outcome will
be a pH value of 3.5 at the end of a 3 stage Detmold process?

I thought more rye would cause the starter to be more sour or is that
only true if I use rye meal (Roggenschrot)?

If somebody understands how to utilize this table, especially as a way
to adapt the starter for different final rye:wheat ratios, please
explain.

Jan