December 25, 2022 - 10:12am
How to make my starter stronger?
I created a starter a few days ago as discussed in this thread [1]. However, it takes more than 12 hours to double in volume and to show significant activity at 24.7° C ±0.2° C (I use a thermostatically controlled proofing box). The starter is not dead, but it's extremely sluggish.
How could I strengthen it? In particular:
- Should I feed it more frequently than once every 24 hours?
- At what ratio of starter to flour and water?
- Should I discard any quantity of starter before I feed it for strengthening purposes?
- At what temperature should I keep it?
My starter initially contained rye flour, but I gradually changed it to unbleached bread flour by successive feedings.