My starter was fine. Four months after, something is wrong.
Hello everyone.
I'm new over here. This is my first post. Really glad to find you.
Well, I'm doing sourdough bread not for long, just four to five months.
Everything was great until this week.
I had my starter it lives in the refrigerator, and just once or twice a week I used it to make my loafs.
All the time, no problem. After feed it, just 6 to 8 hours later it doubled the size.
But, this last Monday I did the same process, and after 8 hours, it had grown just 1/3. I wait a little bit more. After 12 hours, nothing changed.
I tried again. Same result. Looking to it, everything seems fine. The aspect, the bubbles, the smell. It's alive. It seems read to use, by didn't double the size.
I didn't change anything in the process. I use the same flour as usual, the water. The only difference is the weather. It's really hot here, and the humidity is brutal. I don't if it can affect something.
I would love to hear from you. My experience on this journey is too short.
Thank you
Marcio Di Pietro
High temperature and humidity will usually accelerate your starter activity. I would try decreasing the water temperature that you use to mix your starter to slow down the process. did you measure the growth with a rubber band? maybe it went up and down in the same amount of time.
I`m using the rubber band, and checking it every hour. I suspect the heat. It`s 32C here, 89.6F.
could you post a picture of your starter? what flour mix did you use?
HI.. Sure
I`m using only Whole wheat flour. The ratio is 1:2:3.