Hello, i have a rye starter that is about 1,5 months old. Its very active, except that when i make bread it takes almost 12 hours to double the bread, and by then it smels like vinegar.
I see that everyone uses wheat starters, so im trying to convert mine into wheat.
Why does it take so long to raise the bread?
There is many reason why a dough won't seem to rise in a reasonable time, temperature, starter maturation and inoculation, dough compositions/handling.
Also if you are doing Sourdough I've read a lot to expect only x1.5 the initial volume of dough.
I feel that most people maintain their starter with wheat because it's cheaper and available and they switch to whole grain when needed.
I hope it helped!
please.
I use a rye starter and so do a good number of folks. Sounds like the dough is over fermented but more details are needed.