Rapid development in new "Hamelman" rye starter.
Because I was an idiot and pulled an amateur slicing of my finger that dripped into my rye starter, I started a new one, just following Hamelman as I always do. Never had this happen, wonder what your thoughts are. 1:1:1 at 78F, per Hamelman (which seems like a lot - my mature starter is always 1:5:5, just about dials in for a 12 hr feeding schedule.. But I've always stayed close to Hamelman when using his book, so staying 1:1:1 for now).
With these parameters, by Day 4 second feeding, last night, the starter has really taken off. We're well past that initial-false-flush; the starter is not where I totally like it - love just eating a sample, my mature starter has that aroma of apples with the sour (I love mini's description of some pretty luscious fall aromas) - but it's tasting good and is definitely both leavening and souring.
Like crazy. The problem is, it's doing 2.5X about every 3.5 hours, now. Never had that happen in all these years. That's nuts, seems to me. Are we there, regardless of how few days we've been at it - would you just thank the baking gods and start using it? Pull back on the ratio and keep going with the schedule prior to use - for me, usually about 10 days?