Starter runny and no longer doubling
I have a sourdough starter, which I brought to life in April using the King Arthur recipe. She has been making delicious loaves. I’ve been keeping her on the counter and feeding her pretty much daily at a 1:1:1 ratio with AP flour. Occasionally I’ll feed her twice a day if I’m doing more baking and, every once in a blue moon, I will skip a day.
Within the last week or two, I’ve noticed that the consistency is very runny. Instead of a thick, cake batter consistency, it’s more like thin pancake batter. My last loaf also didn’t rise as it should. My starter is also starting to collapse well before doubling in size. She is bubbly and smells wonderful, though.
The only thing that’s changed really is the weather. I live in the South where it’s hot and humid, but our home is air conditioned at 75 degrees.
I keep her covered with a washcloth fastened by a rubber band.
Any thoughts on what I’m doing wrong or what I could be doing differently? I worked so hard on establishing her and keeping her alive and I don’t want to lose all of my hard work!