Thomas C. wrote:
Hello everyone!

So it looks like I've finally got something going on in my new rye flour
starter. It took a few more days, but now the starter is beginning to rise
and collapse between my current 24 hour feedings. My question is, should I
increase the feeding frequency (I'm thinking about feeding every 12 hours
now) or are 24 hour periods sufficient?

Compared to my previous "starter", it currently is taking longer for the
starter to rise. For instance I feed my starter about 11:30 am this morning
and it has taken about 6-7 hours for it to double whereas the previous
starter would noticeable begin to double in 1-2 hours (I keep them in my
eyesight so I can watch them grow while at my desk). Is it normal for the
rye flour to take this long or should it be faster? Is my starter still
young and will speed up with more feedings/care?

Thanks for all the help.

-Thomas C.


Hey Thomas....good luck with it! A few weeks ago, I found a VitaMix
machine at a thrift store, for the tremendous price of $39.95 Cdn and as
well, because of my advanced age, got another 30% off that! So, away I
went to my local health food store, bought some rye grain, and wheat
grain, and off home to make flours. Decided to make a rye flour SD
starter a la Samartha. The second day, this stuff was doing the same,
doubling and collapsing, so I simply continued with Sam's instructions,
and, and now have a wonderful, really lived starter, which we have
already used some of the make a loaf of WW bread, also with freshly
ground grain. Had to use extra gluten of course, that is my wife's
province, she bakes, I cook. I have already dryed, ground and sent off
to a friend, some of that starter. Have fun with it. Cheers,
old Doug