This is my first post to the site. I have been maintaning my sourdough starter for about two weeks now. It has been consistantly rising and falling every day, i made a batch of just wheat sourdough a few nights ago that turned out beautiful.
Today im changing it up by attemping to make Rye sourdough, the recipe is as fallows.
300g Starter @ 100% hydration
350g wheat flour
500g Rye flour
20g sea salt
The insruactions said to mix everything together exept the salt which is what i did. and let rest for four hours. At about the 3 hour mark i checked on it and it looked like nothing had happened at all. the dough felt very stiff and a bit dry so i added some more of my starter to it, about 2-3 tablespoons.
It still dosnt seem to be rising and i would hate to have wasted so much flour/starter.
Any help ?
Note: the dough is being kept in a room thats about 22-23 degrees C