Hi! I’ve very much enjoyed TBB and finally decided to dive into making my first sourdough starter. I found organic rye flour, and followed the basic instructions. I used mineral water from Italy (figured it was good and dechlorinated), and at first the thing was totally alive - it grew to 4 cups after only about 36 hours! Then it deflated around Day 3 and has ceased to produce any significant rise after feedings. I’ve been feeding it unbleached bread flour (KA brand). The color looks good and it smells like a loaf of sourdough bread. It even produces lots of bubbles on the surface, but alas, no after-feeding expansions…and I’m nearly to day 7. Is this normal? Did my yeast population die out too rapidly around day 3 when I didn’t refresh it during the height of its activity? I have toyed around with the idea of mixing in some rye flour back into the jar to “kickstart” growth again, but right now am just letting it sit on the counter and rest.
Also, while trying to research this topic, I found one individual who stated that different yeasts are attracted to different flours. I believe the basic gist of the assertions was that if you want to make a rye bread, you should use a rye-based starter…for a summer wheat bread, use a summer wheat based starter. Is there any substance to this?