The state of a new starter
I have been building a new(ish) starter with a 1,3,3 ratio. For flour, I'm using a 50/50 mix of KA BF and WW. Filtered water
It is now about 10 - 12 days old.
The starter is kept on top of the fridge at around 77F. It has begun doubling in about 6 to 8 hrs and is staying at that level - doesn't seem to be progressing. I hope I'm just being extra-anxious - but while it is def alive, I'm not getting that "bubbling over the top" I've seen in so many starter pix.
So my question is: Should I just keep chugging along, feeding at peak, discard, and build another 25g-75g-75g run with the understanding that it just may take a LOT longer to get to that "over the top" stage...
OR is it possible for the starter to just not ever get that lively, no matter how many feedings it goes through? Can starters "plateau"?
I'm in no rush - have been poking at this for a couple of years... but never really getting good SOUR sourdough. I have been using all KA Bread flour only and have recently learned that you need to have some WW to get the yeasts, and am hoping this new version will get some flavor.
Can starters "plateau"? Yes, depending on what you mean. You should expect your starter to reach a fairly steady state in which you refresh it in the same way, and then it develops after the refresh back to the same state it was in that last time it was refreshed.
I'm not what you are picturing as "bubbling over the top". My starter, which uses all white flour and is at 100% hydration, will usually double or more around 5 hours after being refreshed, and that's at around 72 deg F. 7 hours at 77 deg F seems long to me.
WW can be useful in making a new starter, but once the starter gets established it will have plenty of yeast and won't need WW any more (though you could keep using it if you like).
If you want to get more activity, stir your starter from time to time. For example, stir it at that 6 - 8 hour point. It will rebound with more vigor.
After a refresh and the re-establishment of growth (i.e., the starter roughly doubles), I store it in the refrigerator. That way I don't have to feed it as often.
TomP
What I meant by that was from images I see of a "vigorous" starter coming out of the top and down the sides of its container! I'm aware of the doubling at 4 hrs guideline, and mine isn't at that point yet. So I'll try the stirring and see if that helps. I know starters like extra oxygen...
Also wondering about the addition of a bit rye flour - I understand that can give a boost - any thoughts on that?
Rye can't hurt, might help. Rye tends not to have so much yeast, I understand - it contains more lactic acid bacteria. Even just rye bran can be helpful.
Your starter isn't going to be bubbling over the top unless your container is too small. I usually refresh mine with 90g each of water and flour, and in a 1-qt/L container it's never overflowed.
I gave the starter a good, brisk stir, and that really picked it up. At this point, the container is well-sized. After feeding it takes up about 1/2" at the bottom. The container is 3" tall and 4" in dia - looks like plenty of room to grow. I'll keep the current steps adding the occasion brisk stir.