Maintaining Sourdough Activity
I keep a 9:1 Unbleached organic white baking flour (13%) and organic Rye flour starter (Sybil). When active I get a nice 3 X rise.
To maintain its activity i find I need to feed it 3 times a day and that a feeding ratio of 1:2:2 supports this. I refresh every 8 hours (or thereabouts) and for it to be ready for a refresh after 8 hours i keep it at roughly 22 - 25 degrees Celsius.
I've experimented with changing the ratios and temperatures to achieve a longer period so that I can get it to a point where it only need to feed it twice a day. I find though, that it looses some of its strength when I mess around with the ratios / schedules / temperatures. I find that after about 2 days it will not be quite as active and it will need 3 x daily feeding for a day or two before it's back to its ferocious self.
Any tips from the brains trust on what would work here? e.g. Are there some variables i shouldn't change (i.e. temperature)? Which variables have the least impact on starter activity?
Feedback very much welcomed.
I've attached some pictures of bread made this week with a strong Sybil, and Sybil in her ferocious form.