I was wrong when I wrote I had made a starter for bagels - it was actually for another type of rye. Dough brain. So, with the results I got from the sour corn rye, I'm not going to do another rye for awhile.
Since the mother starter did well, I'm going to do a multi-grain mash bread, using the starter as the leavener, and probably barley, oats, and brown rice for the grains.
I'm also starting the process for 100% Sprouted Grain bread, using chick-peas. I'll explain more as the process continues and I can add pictures.
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