I've been having a tough time transitioning to sourdough from yeasted bread. For several months now, things rarely worked as described in books or YouTube videos. I have been making adjustments based on some tips in videos and websites, and finally got an OK country sourdough using the formula that came with the B & T proofer.
But I had never, ever, seen my starter triple. It took a while to culture one that doubled, but I never got close to tripling.
I had been baking twice a week using a 100% rye starter per "The Rye Baker". It would reliably double in ~12 hrs at room temp. Because of some travel, my last bake and starter refresh was a week ago. When I took the starter out of the fridge today, it had almost doubled. After 4 hrs in the proofer at 80℉, it actually tripled. Before I put it into the proofer, I scooped out 7g and did my regular 1:10:10 refresh, in another jar, and put that in the proofer too. Here's what they looked like after 4 hrs: Rye Starter after 4 hrs in the proofer
I am so delighted with the tripling that I am going to try using the tripled starter in the next loaf in place of the levain. Swapping in the 100% rye starter in place of a whole wheat levain with a bit of rye will probably lead to a lower laof. But maybe with the tripling the rye will be so active that it makes up for some of the difference.
I am about to mix and ferment the dough; I'll do a retarded proof in the fridge and bake tomorrow. Photos then, unless it's a disaster.