I'm not sure what's going on with my starter. I began about a month ago starting with all rye flour. I got the early rise you've described and then fed with KA AP flour 1:1:1 by weight daily for two and a half weeks, with little activity. I had to travel for a few days and refrigerated the starter while I was gone, then began the regular daily feeding again. In a couple of days I saw lots of small bubbles after 24 hours, but it didn't rise anywhere near double (I have it in a quart size mason jar). Next, I went to the 2:1:1 feeding with all KA white whole wheat flour and within a couple of days it was doubling reliably in 6-8 hours. Yay! I transitioned back to 1:1:1 with KA AP flour twice a day over three feedings, and now, after a couple more twice a day feedings with all KA AP flour, the starter is back to showing lots of small bubbles after 12 hours but not anywhere close to doubling. It smells like a wonderful sourdough starter. I'm tempted to start baking with it, but I'm not sure it's vigorous enough. Thanks for any help you can give.
July 18, 2023 at 1:43pm
I'm not sure what's going on with my starter. I began about a month ago starting with all rye flour. I got the early rise you've described and then fed with KA AP flour 1:1:1 by weight daily for two and a half weeks, with little activity. I had to travel for a few days and refrigerated the starter while I was gone, then began the regular daily feeding again. In a couple of days I saw lots of small bubbles after 24 hours, but it didn't rise anywhere near double (I have it in a quart size mason jar). Next, I went to the 2:1:1 feeding with all KA white whole wheat flour and within a couple of days it was doubling reliably in 6-8 hours. Yay! I transitioned back to 1:1:1 with KA AP flour twice a day over three feedings, and now, after a couple more twice a day feedings with all KA AP flour, the starter is back to showing lots of small bubbles after 12 hours but not anywhere close to doubling. It smells like a wonderful sourdough starter. I'm tempted to start baking with it, but I'm not sure it's vigorous enough. Thanks for any help you can give.