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?
Replies
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
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