I have just started with making sourdough although I have been baking for a few years.
My starter is 100% Organic Rye with 150% hydration. I'm trying to follow Yoke Mardewi's recipe for ciabatt. My starter was looking great on day 2 and had almost doubled in size. Now at day 5 it is looking very deflated with only a few bubbles on the side and none on top. There is a strong sour smell but nothing too bad.
I have been feeding it each day with 75g Rye flour and 112g water.
Is this normal? Am I feeding it correctly?
Any advice would be great.