September 7, 2020 - 9:43am
Have you ever had a flour that just doesn't work with your starter?
I bought some new flour and my starter has risen less and less each time. I honestly think its effectively dead. Has anyone experienced this? It's a regular, non organic bread flour from a supermarket.
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Try adding a little bit of stoneground rye or whole wheat and refresh the starter several times until it shows signs of life.
Good luck.
Once established I never had a problem with any flour. That said, different flours can react differently, and probably will. If food was switched all at once, it may take a couple to get back to normal. Enjoy!