Help! Inactive Starter...
I recently tried a new starter with half all purpose flour and half rye .I've read really good things about a rye starter so I thought I'd give it a try. The first starter, the second day of feeding had the most rise I've ever seen in any of my starters! It was high, light, and bubbly! I was so excited. But then, it died down and became completely inactive for 2 weeks (despite my attempt to keep feeding it.) So I dumped that version because I thought maybe it got some bad bacteria or something in it. I started up another one again this week, and still completely no activity. It just is flat and still.
Any suggestions? Is it the temperature and environment (I live on the East Coast and we're in mid 60s)? Or maybe the rye flour? I'm really trying to get a consistent starter going so that I can bake every month, so any starter suggestions would be much loved!