wild yeast starter
I have been having problems trying to get a wild yeast starter going. I have tried this twice now with no success.
I am following Peter Reinhart's recipe in the bread bakers apprentice. I am doing everything that he suggests. I start with rye flour and pineapple juice at room temperature for day 1. I continue with the pineapple jucie and bread flour for day 2. I switch to room temperature water for day 3 and 4.
Day 1 and day 2 I basically have no growth.
Day 3 it did not double in size. It grew about an extra 75%. I let it go longer, but I did not see a difference within 12 hours.
Day 4 it did not double in size. It grew about an extra 75%. I let it go longer, but I did not see a difference within 12 hours.
I decided to try and make the barm. I have a few bubbles but no major growth and the plastic wrap has not swollen like a balloon. The dough seems to be about the same size as yesterday.
I am using a glass pyrex 4 cup measuring cup and am marking the level with tape. My house is set at 77 degrees, and I have it near a window with indirect sunlight.
Any thoughts or reasons why my starter is not cooperating would be most grateful. Suggestions on what I should change or what I am doing wrong will also be very helpful.