Would rye malt be helpful in establishing rye starter?
There is a recent and fascinating thread about CLAS. Lots of great information there but the one thing that caught my eye was the mention of rye malt having a high count of LAB's. My baking season will be starting soon and I will need to make a new rye starter so a question occurred to me: would adding rye malt (such as Weyermann) to whole grain rye flour be beneficial for that? Either store bough or freshly ground as I have gotten some rye berries and ground them in my Vitamix. I hopefully didn't overheat it as they went from the freezer straight to the Vitamix and at the end of grinding the temperature was 90-92 F.