Two grain (rye/whole wheat) starter acting sluggish

petegalvs

So I have been baking sourdough for about two years now, and I had been having better and better success as time went on, until I got pretty proud of my creations. I have always used a 100% hydration whole wheat starter, and it has performed well all this time. However, about six months ago, I found some dark rye flour at a really great price, and began doing a 50/50 mix of whole wheat and rye, keeping it at 100% hydration. At first it was even more active than ever before, and the crumbs of the breads were truly impressive. I became a little less consistent in using it during the late winter and early spring, as I was in my last semester of undergrad and had some difficult classes and less time for baking. About a month ago, I began using it more, and feeding it more consistently, but the activity has completely dropped off the chart. Sometimes after I feed it, it will take almost three days to double in size.

So, to get to the point, can anybody give me a reason why using two grains at once would suddenly slow down a starter? I have even heard that adding rye is supposed to BOOST your starter if it's already acting sluggish. So I don't know what to do. I only like to use whole grains when they've been predigested to neuralize fitic acid, but I really like the taste of the rye and whole wheat together. Should I separate them into two single-grain starters? That sounds like an unreasonable length to go to. Has anyone else ever had this problem?

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farinam's picture
farinam 2015 July 7

Hello petegalvs,

There is no reason that I can think of that your mixed starter would be sluggish and three days is certainly beyond the pale.  I routinely use wholemeal rye in mine but at only 20% rather than your 50% and others use pure rye starters.  The only thing that I can suggest is that you try feeding on a daily basis and discard an equivalent amount, almost like the regime that you follow when establishing a new culture.

You don't mention the temperature that you are working at so maybe you could also do a trial with it in a warmer spot and see what difference that makes.  Inside an oven or microwave with the light on or on top of your computer are a couple of places to get a warmer environment.

Let us know how you go and good luck with your projects.

Farinam

petegalvs 2015 July 8

I didn't mention the temperaure, but where I am now it's been consistently between 70 and 80 degrees F (20 and 25C) so the temperature is actually pretty warm. I'll try daily feedings, and see if that wakes it up. I hate discarding the part of the starter during feedings... Is there anything to make with it so that I wouldn't be wasting 200g or so every day?

Peter

Eigebroetli 2015 July 20
Hi Peter I don't think the reason for its sluggish behaviour is the added rye. I use a 100% rye starter and make a second wheat starter out of it from time to time and I've never had those problems. Did you use a different container? Maybe one without pressure? Pressure on your starter is very good while it stays in the fridge. The pressure slows down the activity of the microorganisms without harming them. So the moment you let the pressure go you have fully active MOs. I think you have different or less microorganisms in your 50:50 starter than in your usual one. Try to make an apple-feeding. For this, grate a fresh apple, filter the juice and add it at your next feeding instead of water. It contains the microorganisms your starter needs. It doesn't work with bought apple juice. For your starter leftovers: just add it to a bread dough as a flavour. I wouldn't use more than 10% of the amount of flour, since it probably is rather sour. Add 1% of commercial yeast for leavening the dough. For example: 900 g flour 200 g sourdough (100% hydration) 10 g fresh yeast Hope this helps! Alice

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