Hi John, are you feeding with whole wheat flour? This can help increase the activity level of the wild yeast if your starter seems to have hit a lull. Try the 4 ounces starter + 2 ounces whole wheat flour + 2 ounces water formula once a day for a few days until the starter begins to rise and fall predictably, and then switch back to the 4 ounces starter + 4 ounces unbleached all-purpose flour + 4 ounces water twice a day until the starter begins again to rise and fall predictably. The aroma of a mature starter won't exactly be like baker's yeast; I would look for a mildly tangy aroma when the starter has been fed and allowed to ripen for several hours. Don't worry if you don't detect much of a sour aroma as long as the starter doesn't have an unpleasant smell. A consistent pattern of rising and falling is the best predictor that your starter is ready to be used in your baking. Barb

• Reply