May 19, 2020 - 1:55am
Weird starter behaviour
Hello everyone. I've been baking for 2 months now and everything was fine until 3 days ago i noticed my stater was acting differently. Usually it took it around 8 hours max from feeding to double in size and around 8 hours to levain to double in size. Now it takes over 12 hours and still not double in size and my levain was rising for 13 hours. Could it be the flour that affected it? 3 days ago I started using shipton mill Canadian flour and before that I used northampton pride flour but sometimes I was using spelt or Rye and it was still perfect.
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Different flour can absolutely make your starter behave differently. It is obvious that the difference between one kind of grain or another, or whole grain versus white flour will make a difference in a loaf of bread, and it should come as no surprise that those things can affect your starter, too. Some of the less obvious factors are protein and ash content. Different bags of the same flour can even make a difference sometimes. Your starter might just be in a bit of shock and will adjust soon, or you might need to alter your feeding schedule a bit. Or it might only be coincidence that you noticed this after changing flour and there's a different issue.
Appreciate your answer thank you. I keep feeding it and I'll give it a chance maybe it will come back. What I did this morning was I split it into half and I added Rye to one and it seems to be more active. I'll see it tomorrow morning and let you know what's happening. Thank you