Seed culture question
Hi all -- Started my very first seed culture following the Reinhart method outlined in BBA. I initialize the process last Saturday, June 10th at 2:30 pm. Rye flour and water, as per Reinhart.
The next morning at about 10:30 am (Sunday the 11th - Day 2), the mix had risen about 25%, which I thought was nice. I added a cup of bread flour and the required water, and after checking back on the culture in only 30 minutes, I could see some nice bubbling and rising.
Monday (yesterday), I came home from work at about 5:30 pm and noticed that the culture had doubled, but had fallen onto itself. I could see track marks up the side of my Lock and Lock container as evidence. The culture had fallen down to its initial level. I halved the culture and added a cup more of white flour and some more water, as per Reinhart's instructions.
The thing is, I checked on it this morning, and no rising. A few bubbles, but not the vigorous bubbling it showed on Day 1 and Day 2. I think that perhaps I left it without being fed for too long (if you look at the times, it was 22 hours between Day 1 and Day 2, but 30 hours between Day 2 and Day 3) and exhausted the culture? I had also left the stove light on underneath the container (on the oven hood) for about 20 minutes, and perhaps warmed it up?
Sourdough novices and experts, any ideas?