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Message: [QUOTE="Theofilos, post: 53126, member: 25814"] Hello Is a wholemeal rye sourdough starter (83% wholemeal rye flour type 2000 and 17% rye flour type 720) considered mature when, after being fed with a rye flour mix (50% wholemeal rye flour type 2000 and 50% rye flour type 720), it rises by about 80% (75–90%) at 22.5°C (72,5°K)? Wholemeal rye flour type 2000 – MZR Rye flour type 720 – MZ I. I made the starter from scratch, as shown in the attachment. I used 500 g of the starter for baking bread, and put the remaining 300 g in the refrigerator. II. I took 500 g of the starter, 500 g of MZR, and 400 ml of water and baked a loaf of bread. The dough was 2 cm high in the loaf pan. After baking, the loaf was 3 cm high — an increase of 50%. The bread tastes good. III. After 5 days, I took the 300 g of starter out of the refrigerator. I fed it with 50 g MZR + 50 g MZ + 100 ml water → I left it for 12 h at 22.5°C (72,5°K). After 12 h, it had risen by about 75%. I fed it with 50 g MZR + 50 g MZ + 100 ml water → I left it at 22.5°C (72,5°K). After about 6 h, it had risen to about 90% and then fallen slightly. Is this a mature starter suitable for baking wholemeal rye bread? [/QUOTE]