Hello everyone, I'm brand new to the forum and to sourdough. I've been making my own beer and fermenting other foods for a while so I'm somewhat knowledgeable with yeasts and fermentation.
I've been following a "recipe" for my starter from a video on YouTube (Joshua Weisman) the basic schedule is;
Day 1 - 100g rye flour, 150g water
Day 2,3 - 70g of mature starter, 50g rye/50g all purpose 115 gram water
Day 4,5 - 70g mature starter, 50g rye/50 g all purpose and 100g water.
This is where I get issues. I had lots of activity in the first couple days, day 3, more than doubled in size. As soon as I get to 100 percent hydration it seems to slooooowwwww right down to just a few small bubbles and barely any rise.
This is my second attempt at a starter. I went for 10 days the first time and then bought some better quality flour and I'm 6 days in now and it's doing the same thing.
Any suggestions (sorry for the long post)