Started on oct 25th, false rise week one and wasn’t rising at all. Smelled like acetone. Fed 1:3:3 with half of the flour being whole wheat for the last 2 days and I woke up to this!
I did a same day bake that could have been better (was not as bubbly or sour as I’d have liked) but turned out a lot better than my first loaf!
by Ray_blatzer
3 Comments
Yayyyy!
I like to add a little rye as well. I typically feed my starter with 50% white, 25% whole wheat, and 25% rye
I’ve started incorporating dark rye flour into my starter. I recommend you give it a try. I saw a major influx in activity. Starter doubled in 3 hours and tripled overnight after adding just 25 grams during a routine feeding.