Hi Patrick, I'm not familiar with the starter recipe you're using, but it makes sense that the starter rises more slowly when you reduce the ratio of starter to water and flour, because it takes longer for the starter to process the larger amount of flour and water. Allowing more time for the starter to reach its peak might take care of the problem; you could try feeding only every 24 hours and see if you get a better rise. However, I'm not clear on the purpose of the 1:4:4 ratio, and why you can't stick to the ratio that works best for you. It's fine to maintain a starter at a 1:1:1 ratio, if that's what seems to give you the best results. The idea is to structure your starter feedings in a way that allows you to feed again when the starter is at its peak, or just beginning to fall. Changing the ratio of ingredients or using cooler or warmer water are ways that you can slow or speed up fermentation to line up best with the feeding schedule you can consistently maintain. Maintaining the starter at such a small ratio of starter to flour and water will also tend to favor more Lactic Acid Bacteria (LAB) development over Yeast development, which may be another reason why you see the starter diminish in rise over subsequent feedings. Ideally you want to maintain the starter in a way that promotes healthy populations of both Yeast and LAB, so increasing the ratio of starter may help you achieve a more balanced starter. For more help troubleshooting your sourdough starter, please feel free to call our Baker's Hotline at 855-371-2253. We'd love to talk sourdough with you! Barb

• Reply