Starter rising too much?
Hi, please introduce my self, My name is Erick, I'm from Indonesia, The weather in my place now is around 82-89f. Humidity around 50-60% last time i checked. Anyway please forgive my English, hope you guys understand :)
So last month I tried to make my self a sourdough starter using local AP flour which always ended with bad smell, sometime it rises, sometime it didn't. I guess the problem was the AP flour
Then I changed my flour on the 5th attempt which was 3 days ago to BRM unbleached AP flour mixed with BRM organic dark rye flour. The first day, my starter was bubbling a bit, but no rise. on the 2nd day, it started to rise around 2 times and already smell alcohol. Today my starter rising so fast and high, around 3-4 times around 7 hours after I feed them. Is it normal? It still have a bit alcohol smell. It collapse at around 8 hours after feeding..
For this starter, I used 50% AP + 50% Rye + 100% distilled water. I feed them twice a day with 1:2:2 ratio of starter, new flour (50:50 of AP and RYE) and distilled water.
Is it normal? Thanks