Because my old spelt/kamut sourdough starter keeps producing bread that is still too sour for our liking, I thought I'll experiment and try making a new starter. So 4 days ago I started a new one with home milled organic rye flour (planning to convert it later to whatever). I have been feeding it once a day. On day 3 it doubled in about 12 hours but I waited 24 hours, till this morning until it got its next feeding. Because it is so active, I was planning to feed it again in 12 hours. Well, the happy critter trippled in about 5 hours! And now , 9 hours after its feeding, it already collapsed a little. It has been getting warmer here, about 72 degrees F during the day. This may explain the rapid expansion. But, 2 days ago I took out my spelt / kamut starter from the fridge, getting ready to beak bread, and started feeding it as well. Because of our warmer weather, I did not put it in the oven with the lights on, instead I left it on the counter, like the new rye starter. One would almost think my old starter went into a sulk because of the competition, it is barely rising. I should mention that I ran out of kamut flour, so I fed it spelt and rye flour. Tonight I'll probably stick it in the oven with the lights on ( it always seemed to like that) and see what will happen.
My question though has to do with the new rye starter: At the 12 hour mark I will remove some starter and feed the remaining starter equal emounts by weight in flour and water, but then what? I will need to go to bed and can't babysit it, so can't feed it sooner. I read somewhere that the starter is not ready for broducing a good rise for bread this soon, so should I keep feeding it, perhas until it is at least 8 or 10 days days old?
How often should I feed it? Feed it when it has doubled? ( This could be in 3 hours...!)