Michael wrote:
> Normal compositiom of my sour is 50% flour, 20% old sour, 30% water. It is
> kept at 28 - 32 C for 12 h and fed every 24 h.
> The German flour is very fine and the only writing on the bag I could find
> is "Der Grune Punkt"
> Michael

The "bad flour" issue aside, let's see what your starter procedure looks
like.

Not yet clear is what happens after 12 hours until 24 hours where you
feed again. Do you keep it at room temperature, do you put it in a
cooler, fridge or what is happening?

From what you describe, you have a flour multiplication of 4.17 in your
step over a time of 24 (or 12) hours at a decent temperature and a 60 %
hydration.

Please compare this to the 2. Refreshment step on my DM3 calculator:

http://samartha.net/cgi-bin/SD-Dtm-3-02.cgi

There you will see for a similar hydration (66 %) and a somewhat lower
temperature for a 15 - 24 hour growing period a flour multiplication of
12.9 % (Factor * column). That's about three times as much as what you have.

From that, I guess that your starter is way overripe, very sour and no
longer even near optimal in it's rising abilities.

To give you maybe another idea, consider this: The starter coming out of
the DM3 procedure has a processing time of maybe 3 or 4 hours, if it
goes beyond that, it gets too sour and the performance (rising, taste)
diminishes. I see a noticable difference in the bread when there is two
hours between processing two batches from the same starter.

The "Grüne Punkt" (green dot) on your package probably has something to
do with disposing the bag meaning it can go into another trash bin for
recyclables.

The rye flour definitely can be an issue besides your starter procedure.
To check your rye flour in the green dot bag, it may be a good idea to
do a baking test by souring it without a starter and driving it with
yeast. In that manner, you isolate the two factors (flour and starter
procedure) and get an idea how it performs and if it is indeed an issue.

Maybe you can get some ideas from the

http://samartha.net/SD/tests/baking/

Hope this helps.

Samartha