Good day Cathy, I used rye flour to start my sourdough challenge and found that for a 1/4 cup rye I had to use 1/2 cup water to get sort of a runnyish consistency, yesterday was my day 1, this morning as I was wisking it I actually did notice a few bubbles, to my surprise !!!. I even warmed up the towel I wrapped around it last night as my kitchen is cold now as winter is starting here in South Africa. So I added to it today 1/2 cup rye flour and enough water to make it again into a runny consistancy.
My question: with rye flour one does have to use more water than with wheat? Thanking you kindly Azri