Starter Is Only Rising 2x, I'm Looking for 3x or More
I have a pretty old starter (100% rye) that I've been using for years now. I usually keep it in the fridge when I'm not baking, but take it out and feed it once or twice (10g seed, 10g water, 10g rye) before a bake. It's been pretty happy because it's all rye.
It's not strongest of starters because it's rye, but it's been working.
I was looking through FullProofBaking's Instagram account and was inspired by the activity in her starter and her ratios (10% rye, 90% bread flour). I understand that higher bread-flour ratio will give me a stronger/more extensible starter.
I wanted to use her ratios for my starter, so I did it and noticed only about a 2x rise, even with three feeds a day at 1:2:2 (each feed at peak) at anywhere between 74–80ºF. I know that the more active the starter, the more open the bake.
How do I encourage my starter to get closer to 3x? I was thinking perhaps I should leave more opportunity for wild yeast to enter into the mix, but I'm not sure that's the right direction to take.
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