Danish Rye Bread Starter Problems
Howdy, all! I attempted Trini Hahnemann’s danish rye bread but my starter never “started”! The recipe calls for 300g rye flower and 300ml buttermilk which, when mixed, made a pretty stiff dough, not the runny mix I expected when creating a starter. I left it covered for several days per recipe but never saw any yeast action or any changes at all. More buttermilk? Am I right that it should’ve been more liquid-y? Has anyone had success with this recipe? Thanks in advance!