Hi to everybody i just found this community and i think it's amazing. I'm just growing my live starter since around 15 -20 days and i think it has been more like ups and downs. So i don't know if i can you that or not.
My Starter is made from rye and obviously water: i had few days when it doubled its size, but after a bit went back to normal size leaving bubbles on the top. Other days it doesn't double, but grows just a bit and bubbles on the top. So i don't know if it's ready or not, if it has to be double to be used or not. The smell is nice vinegarish and apple.
I'm from Italy and now the temperature is around 26 27 degrees.
that is my live ( i hope so ) yeast, and as you can see on the sides it' s not so bubbly but on the topo it's kinda full.
I read to feed twice a day because of the fast drop down due to hot climate. Another question can i put other flour in it or i have to carry on with rye flour ? thanks a lot Stefano