Hi! I seem to be having a little trouble with my starter.
I used to feed my starter only with rye flour but since the crumb of my breads were gummy ( most likely because the enzyme activity was too high), i decided to start feeding it with refined wheat flour.
Since then my starter only seems to rise 1.5 times its volume instead of at least double. Also there are more bubbles than usual. I believe it's because the ratio of bacteria/yeast is now unbalanced.
What can I do now instead of going back to only rye? Thanks.
How is the bread, with your new starter? It's worth at least trying it, isn't it?
How did the feeding change and how long has it been, any time line?
Was it a sudden change in food or a gradual one?
Feeding particulars, how much, what temp? Resulting bread?
It's only been a few days since i changed flour. The change was sudden. I feed it once a day
I have 175g of starter. I bake daily so i take 75g of starter each day and then feed with around 37g flour and 37g water. It's most of the time at room temperature 21°C but i do put it in the fridge for a few hours to feed it once a day instead of twice.
The dough proofs and bakes nicely, tasty and less gummy but the sour tang is gone.
I suppose my feed ratio is wrong?
for that feeding ratio and temp. No need to change it if it works for you. The volume may change and increase over the next few days as the starter gets more accustomed to the wheat feeding. If you see more decline in activity, let it ferment longer and warmer before using and feeding.