Determining rye starter "doneness"
I can usually tell when a wheat flour based sourdough starter is ready to use and at a good potency when it doubles and begins to fall after about 4-6 hours. I use a 1:4 build, usually works fine. I just keep repeating it until I get a peak and fall in about 4-6 hours like I said.
However lately I've been having trouble incorporating this logic into my rye based sourdough because my wholemeal rye flour has so little gluten in it that it doesn't really rise. It just kinda bulges slightly. I've now gotten in the habit of tasting it to see how sour it is but its not ideal for various reasons. Does anyone have a technique here for rye based sourdough starters?
My breads are barely rising and I suspect a badly made starter but I have no idea how to fix this...