Hi Paula, patience is definitely a virture when it comes to cultivating a sourdough starter, and it's not uncommon to see a lull in rising that occurs around day 4 that can go on for several days, or even longer. Eventually, the organisms work things out and the starter will begin to rise predictably, even if you continue on exactly as you're doing. However, you also have the option to try an alternative feeding routine suggested to us by microbiologist and sourdough baker, Debra Wink, who discovered that lowering the pH of the starter environment tends to pave the way for the wild yeast to join the party. In your case this alternative plan sounds pretty close to what you're already doing, but may mean a switch to wholegrain flour:

1. Feed once a day. 

2. Feed with whole wheat or whole rye flour, if available.

3. Feed with a ratio of 2 parts starter : 1 part water : 1 part wholegrain flour, by weight. For example, with the amounts you are working with now you could do one feeding a day of 120g starter + 60g water + 60g wholegrain flour. 

Once your starer begins to rise predictably (twice) it's important to resume twice a day feedings, which will further promote yeast activity. At that point you can also gradually transition back to feeding with AP flour and increase the water/flour portion to line up closer to the 1:1:1 ratio of ingredients we recommend in our sourdough starter recipe.

Ideally you want to replenish (feed) your starter when it's at its peak of rising, or just beginning to fall, because allowing the starter to fall significantly between feedings tends to lead to sluggish yeast behavior. If necessary, you can tweak this ratio of ingredients so that your twice a day feedings line up closer to the peak. To this end a ratio of 1:2:2, or even 1:3:3 (starter:water:flour by weight) will tend to slow down fermentation. 

Whenever you change up your starter feeding routine you should expect a little sluggishness, as the organisms need time to adjust to changes, but once your starter is rising predictably with a twice a day feeding routine, and has a pleasant aroma, then you can consider your starter mature and ready for baking bread. 

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

Barb

• Reply