I've got a great tasting but lazy starter
Anyone who knows me here you'll be familiar with my habit of making new starters often and then adding them to my mother starter. I usually bake with them for a week or two to appreciate the flavour and then amalgamate them. Keeps things interesting.
Two weeks ago I made a new 100% while rye starter. Nothing unusual at the beginning and it actually matured quite fast. But here's where things have gone different. Nothing suspicious when feeding the starter or building the levain. Seemingly quite strong and timings are usual. But when it goes into the dough it behaves out of character. My mother starter is strong and quick. This one loves to take its time. Where I usually have to jump the gun when using my mother starter with this one I can make other arrangements.
Some of it has already gone into the mother starter but I'm keeping this one going for a few reasons. I am not giving in, perhaps it's good to have a dedicated rye starter and it produces a delicious loaf. Now don't tell mother but... *whisper* it's even more delicious then my other starter.
Should I just learn to appreciate this one's character or is there anything else I should be doing?