So I've had a starter culture going for maybe 3 months or so. I like it because it saves the whole guessing game of whether the instant yeast I had in the cupboard is still viable or not.
It's a wholemeal rye culture and I had no trouble at all getting it started. I keep it in the fridge during the week, take it out maybe 24 hours before I plan to use it and stick some more flour and water into it. It responds really quickly - it's so virile it practically makes me blush.
Until I get it in the dough. I mainly bake with organic strong white flour. I mix up maybe 500 or 700g flour, add in the water and salt and chuck in what I'd estimate is half a mugful of bubbly starter.
The first rise generally takes around 36 hours and the prove can easily take over 24. Whereas I don't mind the delay (I just adjust my start times) I have to ask - is this normal? What kind of times is everyone else getting?