Hi Jay, if you read through earlier comments you'll see that what you're experiencing is a fairly common occurrence with sourdough starters. Often the lull in rising is related to an early burst of activity which may be caused by a type of bacteria that gives off carbon dioxide. Microbiologist Debra Wink has observed that the presence of this bacteria is linked to a subsequent delay in the yeast becoming active. She has developed an entirely different creation process to try to avoid this bacteria in the first place, called the Pineapple Juice Solution. She also gave us an alternative feeding routine to try when your sourdough starter hits the dreaded lull. Keep in mind that if you continue with your current feeding routine your starter will likely begin to rise predictably eventually. But if you'd like to try a different feeding plan that is meant to increase the acidity of your starter, and thereby encourage the wild yeast to kick in, here's another option:

1. Switch back to feeding with whole wheat flour or whole rye flour

2. Feed only once a day

3. By weight: save 2 parts starter and feed 1 part water and 1 part flour

For example, if you feeding by grams, save 113 grams of starter and feed this 57g of water and 57g of wholegrain flour once a day. Once your starter begins to rise predictably then you can switch back to feeding twice daily with equal parts by weight of starter, water and all-purpose flour. I recommend unbleached all-purpose flour over bread flour because it contains more starch, which is what your starter consumes and ferments, but bread flour should still work. 

Expect that your starter will need time to adjust each time you change it's feeding routine. Once it's rising predictably with the twice a day feedings and has a pleasant aroma, then you should be good to go. 

I hope this helps! Let us know how it goes. 

Barb

• Reply