temperature is so important
The more I read the more I learn. I was worried about my sourdough starter and decided to check it out using bwraith's "maintaining a 100% hydration white flour starter" (#3064) and other blogs. After going through the workings, my starter has jumped and is now nicely active. I realized that my 'room temperature' is cooler than most average rooms -- we keep the house at 66-67 degrees most daytime hours in the winter and 60-62 degrees at night. (Originally from WI, now reside in TN -- it usually is warmer down here, though tonight it's to get to a cool 15! . . . that's another story!) I needed to compensate and give it more time and/or more warmth. And then, I realized I was also underfeeding it (less than the ratio 1:2:2) and consequently affecting the rising/proofing/etc. Gee, what a difference. Thanks so much for all the info here in TFL -- though sometimes it's hard to get through it all and read all the pertinent subjects.
I also just went a class by Peter Reinhart for his new WGB book (superb class - so many new tastes), received a sample rye starter, went through the feeding schedule -- it too is bounding with activity and flavor. I can't wait to try new recipes.