My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't risen as much as previous days. Are changes like these acceptable or do the organisms need more time to adapt to the new conditions? I've got some of the old stuff stashed in the fridge, so if tomorrow the starter's not going strong I might revert back to that.
David (still hasn't baked yet(':(')
repeatedly, water covered soap, covered oil, covered dough covered hands