Rye Levain Deep Dive
Rye ferments faster than wheat — more amylase, more free sugars, more mineral-rich bran for the bacteria to feast on. A 100% rye levain peaks in roughly half the time of a wheat one, and it forgives you nothing if you miss the peak.
Why bakers keep a rye mother
Even for wheat loaves, a rye-fed mother starter is more vigorous and more stable. Build a wheat levain off it the night before you bake, and you get the best of both: rye reliability, wheat flavor.
Watch the dome. Rye levain doesn't stretch — it souffles. The moment the dome flattens, it's peaked. Use it within the hour or accept a sourness you didn't vote for.