My first starter was not happy. My first sourdough wild yeast starter was with Bob's Redmill Organic Flour....equal parts (by weight) water and flour. It was going well but then after 5 really nice building days I misunderstood the step from starter to levain and put it in the frig overnight. It went very dead and tried for 2 weeks to bring it back....finally gave up and started again.
This time I used 1/2 white organic and 1/2 whole wheat....it was doing alright...but no real umph by the 5th day...just some bubbles but no real expansion. I read about adding rye to a sluggish starter and gave it a try.....I added a flour mix of 1/3 white, 1/3 whole wheat and 1/3 rye. Now I have a happy bubbly starter! It's been bubbly all day and should be double by early evening...
Should I make my overnight levain this afternoon?
Looking forward to trying my first sourdough :)
Thanks for any thoughts,