Whole Wheat Starter... fail
I'm new to posting here, not to mention new(ish) to bread baking.
I've been trying to start my own sourdough starter using Robin Hood Whole Wheat AP flour. I've tried 3 times and initially it seems to be working but stalls after a couple of feedings.
Here are some details...
House temperature is roughly 72F. I'm using tap water filtered with a Brita. I begin by using 50 grams of flour and 50 grams of water (as per Mike's recommendations from Sourdoughhome.com using his method of starting a starter). I'll mix this and place it in a glass cup. It typically takes 36-48 hours before the starter is bubbly and has doubled in size. At this point I'll keep the 100 grams of starter and feed it 50 grams of flour and 50 grams of water. The starter will then double in size after 8-12 hours. At this point I'll remove 100 grams of the starter and feed it again with 50 grams of flour and 50 grams of water. It's here that the starter seems to fail each time. I get very little rise and few bubbles. I've tried stirring it after 12 hours, waiting another 12 hours, and feeding it again... to no avail. Eventually the gluten structure seems to weaken and it almost gets runny. This has been the consistent result the 3 times I've tried it. I'm confused as to why the starter seems active at first, but then stalls after the second feeding.
Any help or insight would be greatly appreciated.