I know another post about help with a starter...
I am about three and a half weeks into a new starter that seems to be going well. But I do have a few questions that I think I might need a little direct help with and this seems like a place that is well versed in both helpfulness and knowledge.
This is about the fifth starter that i have had, and this is the longest I have been able to keep one viable. The first two went about the same way. Just started with about 25g of both unbleached AP flour and water and fed it this until I noticed activity then started discarding until I had about 100g and then feeding 50g water and flour every twelve hours. They both turned out well for about a week afterward and I would bake some tasty bread and then they would just stop showing any activity almost out of the blue.
The last few starters I have made I followed the pineapple juice solution using rye flour and it seemed to work very well except the last two I kind of fell off of the wagon on my feedings and decided to start over... my fault
But the starter I have now I have been very diligent in feeding twice daily in as close to 12 hour increments as I can get (sometimes 10, sometimes 14). My procedure for feeding it is to discard all but 100g of starter then to feed it 40g KA AP flour and 40g water. It is close to doubling between feedings most of the time and seems like it is doing well except I have noticed it has a slight metallic taste and it doesn't seem to have much of a sour flavor. I know that the sour flavor can take time to develop but the metallic taste is really what is worrying me. It is a little cold in the kitchen(sometimes as low as 60) and I don't know if that has anything to do with it or not but I just don't want to have to start over again.
Thank you for reading my long drawn out post.