Can't reproduce my initial two successes with rye starter. Help...
When my starter (100% hydration, wholemeal organic rye flour) was new born (about four weeks ago) my first two loaf attempts (approximately a 1:2:3 sourdough bread (30% rye, 70% wheat bread flour)) were really great in my opinion; good rise, good oven spring and nutty smell/taste (not particular sour - as I like it). Then the starter became real sour and lost a lot of the ability to leaven the the loaf. I tried various feeding schedules, keep in fridge, keep in a warm location (about 26 degrees) etc. to try reproduce the initial two successes.
I read up some on Yeast/LAB preconditions (ie Debra Wink on this forum) and to try promote Yeast (over LAB) and since about two weeks I now do feedings about 1:1:1 every twelve hours. I'm always keeping the starter in room temp (22 C) and I bake about every second day (the same formula - approximately a 1:2:3 sourdough bread (30% rye, 70% wheat bread flour)). I have gotten some rise/spring back and I have got rid of some of the very sour taste. The delicious nutty smell/taste is completely gone.
1. How do I improve the leavening power of my starter? (I noticed that I don't seem to be able to double the starter after feedings. I get about 80%. Should I be able to get doubling with my 100% hydration rye starter, or is doubling more expected to get with a stiff starter or a wheat starter?)
2. How can I more reduce the sour taste? (I know I can try using more starter in the formula, but I would prefer working with trying to reduce the sourness of my starter itself.)
3. How do I get back the delicious nutty smell/taste?