The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Starter has lost its umpfh

Louisewjones's picture
Louisewjones

Starter has lost its umpfh

My starter has stopped doubling in size. I usually feed  50g if starter with 80g strong flour, 20g wholemeal and 100g of water. Any recommendations? Should I go back to 50g starter, 50 strong flour, 50g water. 

Second question if I used rye flour to feed my starter what would the impact be to both my bread and starter?

Thanks

Comments

Lechem's picture
Lechem (not verified)

Double easier than a lesser feed. 

Have you tried baking with it and does it still produce good bread?