Hi all. I've been using a sourdough recipe that's fairly simple to follow: 50 g flour, 50 g water. The first feeding, I just added more, but ever since I've thrown out 100g of starter before feeding more. Using whole wheat flour, I was having great success - it was doubling in size between every feeding and smelled great.
Then, following the recipe's advice, I switched to unbleached, unbromated white flour after the fourth feeding. The recipe indicated that having fewer organisms in the flour would allow the culture I was growing to get stronger with less competition, but still have plenty of food to eat. It slowed down tremendously, until it stopped rising at all. However, it remained bubbly and sour-smelling. Wanting to make sure it wasn't dead, I switched it back to wheat flour last night and boom, doubled in size overnight without a problem.
I know you're supposed to keep it in a fairly warm place, but we can't afford to have our house any warmer than 60 degrees. I try to give it extra time, since it's slow, but the wheat flour rises without a problem. Does white flour starter need to be warmer?
I've looked through the other posts on here and people don't seem to have problems with white flour. I'm just wondering if anyone has an idea why my white flour starter won't rise at all.