First attempt at sourdough starter
This is my very first attempt at a starter. I used the KA Flour Baker's companion book for my formula. I followed it to the letter using a rye flour/water/molasses beginning. 4 oz water, 3 1/2 oz rye flour and 1/8 tsp molasses. On Day 2 I discarded half and added 4 oz water and 3 1/2oz rye flour. Day 3,4,5,6 I discarded half, added 4 oz water and 4 1/4 oz (1 cup) all purpose flour. I did this twice each day.
On Day 7, I took 1/2 cup (4 oz) starter, 8 oz water and 8 oz all purpose flour and mixed.
All the water I used was at 80 degrees. Room temp was 60 degrees at night, 65-70 during day. (Cold here in MN!)
Per the recipe, it should have doubled in size after that last feeding, and it did not. It smells ok, no funny colors, it bubbles and seems ok, but is lacking in volume. Is it ok? Do I feed it more often? Less often? Use less starter? Stir more often?
The above starter was after another feeding of 1:2:2 and 20 hours post feeding. Not even close to double.