Hi, I just read the LA Times article (linked to on Rose’s blog) on ‘Old World Breads’ and saw a comment from a reader there that mentioned that rye flour that had been stored in the freezer would not work for sourdough. Any thoughts on this? I just started my first sourdough starter last night, using rye flour that I had stored in the freezer (I freeze or refrigerate all my whole grain flours because we heat with wood and the humidity and temperature of our house fluctuates a lot. That, and I run out of room other places). Is my starter doomed? Should I buy a new round of flour and start over?
Another tangentially related question: the only rye flour I can get at my local co-op is whole rye. How will this work for sourdough starter vs. medium rye? Will I have to add more liquid (since the whole grain will absorb more)?
Any thoughts appreciated. Of course I am totally nervous about my sourdough’s well being already and it isn’t even started yet!