More Sourdough Problems
I began a new sourdough. I started it the same way I began my rye sour, using organic rye flour from the local natural food co-op. My intention was to convert it to wheat in order to bake a French or San Francisco style loaf.
Just like the last time, the starter was extremely active early on, bubbling and raising merrily for the first three feedings of rye flour.
After that I started a feeding regimen of organic white and whole wheat flours. All seemed OK the first two wheat feedings, but this morning, I noticed no bubbles and the mixture had separated out a layer of clear liquid on top.
I just fed it again, this time all WW. What is going on here?