Hi fellow bakers,
I just wanted to bat this one up for discussion / comments / advice.
I have noticed that the last two weeks my wheat sourdough starter has been very sluggish. I noticed that when it was in the fridge it had produced a layer of alcohol on top. I removed it from the fridge and I discarded this liquid and fed as normal - the starter did virtually nothing in 12 hours, even less in 24hrs.
I did however made two loaves using it and they came out fine - so why complain?
After using some of the starter I fed as normal to replenish it.
The next day I discarded and fed as normal - it still seemed sluggish in the next 12 hours.
The next day what I would have discarded I put into a separate container and fed with 100% RYE flour. The remaining Wheat starter I fed again as normal.
The results were stunning with the RYE - it climbed to the top of the container in a few hours and receded back down. the Wheat starter just produced a few bubbles on the surface.
I am feeding the RYE starter on a 4-day cycle to produce a 100% RYE starter for some baking. I am thinking that I will then convert some of the RYE starter to Wheat.
I have to say I bake very little white bread so maybe I will stick with the RYE starter.
I wondered if anyone just used a RYE starter for all types of baking.
I would be really interested in any replies / advice / discussion.
The Baking Bear