Hi Beverly, I apologize for the delay in responding to your question, and hope that by now you've successfully transitioned back to the 1:1:1 ratio and twice a day feedings with AP flour, and are happily baking with your sourdough starter. "Predictably" just means that you can rely on the starter rising after a feeding in a consistent manner. This may take two or three days of observing this type of behavior, but once you can count on your starter rising, be sure to introduce the twice a day feedings, as the yeast will benefit from more frequent meals. Some bakers have reported their starters went into another lull when they transitioned back to the regular feeding routine, so you might want to stick with the whole wheat flour at first when you go to the twice a day feedings and 1:1:1 ratio, and gradually increase the percentage of AP flour over several feedings, until the starter is rising predictably again with AP flour. I hope this helps! Let us know how it goes. 

Barb

• Reply