Rye starter questions
How do I know if I have the correct beasties in my rye starter? I couldn't keep the temp at 74°F. It varied from 70-88°F with the oven light on.
It has never been refrigerated, is 100% hydration, and was fed dark rye flour once per day.
I had used the NMNF recipe at 62% hydration, but after 2 weeks of feeding, it was doing nothing so I switched it to 100% hydration.
Now it has been 4 weeks, and I think I might be ready to switch it back to a stiff starter. Then it will be a NMNF starter in the refrigerator.
Do I have the right beasties?
How do I know if it is strong enough to turn into a NMNF refrigerated starter? At 100% hydration, it doubles within 2-3 hours.
What is my next step? Thanks!