weird starter issue...
I have just finished my first successful bake with a rye starter that I created, temps are low here in Canada and it took about 2 weeks for it to be active enough. The problem I am having is that in the 2 days since this bake I have been trying to get a white starter going with this active rye starter with no success.
I basically took 1 TBL spoon of the rye starter and mixed it with 1/3 flour and 1/4 water. (same as I did for my rye starter) but after 2 days I am getting no action out of this thing. I used an ubleached bread flour, and an unbleached AP flour. Neither has started rising. Is this normal? Or is there something in these flours that is stopping the activity? The only thing I can think of is that my kitchen is just a bit to cold for the white flour but was just warm enough for the rye flour. Could this be the problem?