Converting white starter to rye starter... is it supposed to rise?
I've been making sourdough for a few years now, refreshing my starter at 1:2:3 and it works just swell. Lately I've been baking more and more rye bread. I usually just use my white starter and recipe, subbing in about 50% rye which I hydrate the night before a la Reinharts WGB technique.
Well I'd really like to try the Vollkornbrot from the BBA (or WGB) and it calls for rye starter. I figured I could just change my white starter into a rye by feeding it rye flour instead of white. The trouble is, it doesn't seem to rise at all.
I've tried 1:2:3 and most recently 1:4:4, thinking a little more water and a little more food might help it get going. But both times it doesn't really rise... maybe just swells a bit, but no more than 10% expansion in volume, and definitely not double/triple like the white starter. Room temp is usually around 65 and for a few days I kept it near the wood stove up high so it was closer to 75... still no rise.
Now I can tell there's activity because it smells sour and you can see little air pockets forming within the starter, but it terms of rise, pretty much zip. Am I doing something wrong, or just expecting too much? Suggestions?