Struggling with recipe Levain
I am new to making Sourdough and struggling with my Levain. I have tried a couple different SD recipes without success. After reviewing my notes (temperatures, fermentation times etc) I feel the issue lies with my Levain.
I am using a starter (10% Rye, 90% Bread Flour) that is 6 weeks old. I feed 10g starter twice daily at a 1:4:4 ratio. It always doubles and has moderate amount of bubbles.
The recipes that I have tried, call for a 20% Levain at a ratio of 1:2:2. Recipe states that the Levain should be ready to use (mature) in 5-6 hours. 1 recipe utilizes Bread Flour only and the other using a combination of Rye,Whole Wheat and bread floor ( 5%, 15%,80%). My room temperature is a constant 77 F.
The issue that i am having is that when i increase the volume of Levain ( for recipe) , starter is not behaving the same way as it does on daily feedings. It does not rise at all and gas activity is minimal; even after 6 hours. I have tried slightly increasing water temp and\or air temp to 80F however does not seem to help.
Can anyone offer any suggestions as to what may be the issue?