Switching to white AP flour has put my starter to sleep
Hello, I need some advice on my new starter. 2 weeks ago I started with organic dark rye and bottled spring water. I was pretty stumped by the "false rise" then nothing for 4 days, until I came accross this forum and Debra Wink's post, so I stuck with it, and in a week the starter was doing very well. I gradually replaced some of the rye with KA bread flour, and soon it was doubling in 8 hours. I decided to eliminate the rye altogether, and switched to unbleached AP as I was out of bread flour. Well, after 2 feedings of the AP flour, the starter barely bubbles, and hardly rises 25% in 24 hours. Plus it gets thin and watery, with a bit of clear liquid forming at the edge. Worried, I then added a couple tablespoons of rye to the next feeding, and it seems to have perked up a little.
Did I switch too soon, or did I wait too long? Wanting a white starter, should I just make the switch and keep feeding it AP, and will it eventually get to the point where it likes it? With the rye, it was most active at 82 degrees. It's at 100% hydration and I feed at 2:1:1. Does the white flour need more or less heat? Frankly, I don't think a bit of rye in the starter would affect the taste of the bread all that much, but I feel like my starter is not very strong if it needs the rye as a crutch. I'd appreciate any help on where I go next with this. Thanks so much.