sourdough starter? Rye is tooooo strong! Any other suggestions

[jrose_lee]

in NT it is said to use rye as a starter for sourdough. Are there any alternatives because rye is so strong. any thoughts?!

[syllymom]

I just used whole wheat flour. I did try with rye earlier but the smell... : I did not like it.

[jrose_lee]

Ok...so wheat would work? What about spelt? Since I'm using it for the rest of the bread that would be easy. Would just about any flour work?

[pampered_mom]

Ok....I'm bumping up this thread b/c I have the same question as the pp. I don't have access to rye flour and my attempts at using ww flour failed miserably. It smells - not in a good way - and appears to have a layer of "hooch", but other than that I think it's a no go.

I understood from the other monster thread that ww flour's high phytate count makes it a less than ideal starter. What about spelt? I can get spelt flour...

[tinuviel_k]

I've made really fabulous starters with whole wheat flour.
I've also made one with a combo of whole wheat, rye, and spelt four that turned out very nice.

[gardenmommy]

My starter is a mixture: whole wheat and rye, occasionally kamut. I do not have good results with spelt. I've tried it at least half a dozen times with poor results. My mom does hers with just plain white flour.