Newbie Question.. Help!
SIGH! I have this sourdough starter named Krusty and he's not doing that great. Three weeks ago I started him from rye and water. After 6 days he started bubbling and smelling like yeast. I have him on counter in my kitchen which is between 68 and 72 degrees. The first week I was feeding him 1:1:1, however he was smelling like fingernail polish remover after 12 hours so I started after that feeding him 1:2:2. My concern is that the starter has only doubled once, the rest of the time it just goes maybe 1/2 inch above the line. I feed A/P unbleached flour and filtered water. I have a scale and weigh 50g starter and add 100g AP flour and 100g water every 12 hours. It smells yeasty, it bubbles, it acts like starter but I just can't seem to get that vigorous quality that it needs for bread. Is there something else I need to be doing? I would sing to him and read passages from "Lady Chatterley's Lover" if I thought it would help anything. Advice anyone? Should I just keep feeding and wait longer? Innoculate with rye flour?