In these complicated times that we are all in right know, and as it is difficult to get hold of yeast. I’ve started to experiment with sourdough. The starter looks like it is coming together good, meaning it is bubbling and expanding.

But my rye starter will not make my bread rise. The bread turns into a dense clump. The starter like I said is bubbling and growing.
I decided to try to make some sourdough pizza and took some 00 flour and feed to my rye starter, the next morning I had what looked like a healthy bubbling starter, when I open the lid it even popped like a champagne cork and starter bubbling out all over the place. The pizzas rose like they should and where really tasty if I do say so my self, next day I tried some bread with 00 flour same thing, rose just great.

So I tried rye bread again, same thing did not rise, it did rise some, but not like it should I let it rise for 36 hours. Is it harder to make a functional starter out off rye flour, then for example durum flour that the 00 flour was made out off? I like rye bread so I really would like to get this to work, any thoughts?

I read a article, as I was searching for answers to my starter dilemma , that talked about that bad starter Could look bubbling and nice but won’t do its job by rising the dough. What usually cause starter to go bad, can a amateur like me easily tell if a starter has gone bad? If I keep my starter in the fridge and only take out what I need, the day before baking, is that safer then keeping the starter on the counter? The article I read mentioned that people could die from using bad starter. Is that according to you pro bakers a common happening? Is it safe for a amateur who just starting to experiment with baking to use homemade sourdough starter? Won’t bad stuff die in the oven ? I bake my bread at 450 degrees.

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