Yet another starter Q.
Hi all! I have been enjoying all the information on the sight and look forward to trying some recipes soon. In the mean time, I am baffled by my starter. You know, years ago, before it occurred to me to do a web search, this sourdough stuff was easy. I even kept one starter going for almost 2 years before going on a misguided low carb kick. Anyway, with the idea of baking up some sourdough rolls for Thanksgiving dinner I did a ton of reading to "remind" myself how to do this. And frankly, I think I got too much information and am either missing something simple or just spazzing about nothing.
I mixed up my starter 11 days ago using the instructions in the 101 thread, except with white flour as I had no rye on hand. Within 24 hours the mix was doubled and bubbly as all get out, but remembering that I read that it would take at least 4 days, I continue on with my mixes. I was using the measuring cup method in the 101 post on this sight. After day 2, I am getting a half inch of hooch on top each day. I either mix it in or pour it off depending on my mood, and continue on. Although I do get some bubbles, nothing like that first day. So I do more reading and by day 7 switch to using weight (1:1:1) for my daily mixes. No more hooch, and steady bubbles, but nothing significant. Certainly only a very little bit of growth.
One thing that may be a factor is my home temperature. We heat with a wood stove and this time of year, we are only building a fire at night. It can get quite hot at night, maybe into the 90's, and perhaps as cool as 55 during the day. I have been keeping my starter in the microwave because it maintains a more steady temperature.
I wonder if I blew it after that first flush of bubbly action. I wonder if I need to better control the temperature. I wonder if I should try making a sponge and see if it works. I wonder if I wonder about it too much. Any advise is appreciated............Kay.