Hey gang. Used to post quite a bit here but took some time off because we moved to a new home. In Feb I had to depart with a very old starter that I wanted to leave it’s soul at my old Cleveland home and grow a new one at the new house we just built. I started the usual method described in Maggie Glazers book and failed 3 weeks in a row. I would see no activity, then by day 5 I would start to get mold.
Last week I gave up that method (which worked for me dozens of times over the last 10 years) and tried a new approach by a YouTube/Instagram chef named J.Weissman. I had activity by day 3 and I was really happy. I tried my first batch on Sunday using the left overs as a levain to test the culture. I continued 25g of remaining starter to continue feeding the starter because I know 6 days is still young.
The bread I made never rose but the starter was really active. I seem to having issues in my new home. I’ve always made great breads and really understand fermentation so I don’t know what it could be. Any help would be appreciated. Thanks.
Lastly, I am throwing away a few hundred grams of starter daily. How can I minimize this as I strengthen this starter without being so wasteful.