My sourdough starter (started from 1 cup of rye flour and...

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Question by Sveta
Submitted on 8/11/2004
Related FAQ: rec.food.sourdough FAQ.Starter.Doctor
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My sourdough starter (started from 1 cup of rye flour and 3/4 cups water ) starts off very well - doubles its volume in less than 24h and looks healthy and bubbly, but after 2 refreshments with white bread flour consistently turns to barely living starter with very sour smell, quite a few very large bubbles on the surface, but no bubbles in the middle. It does not rise any more. I live in Florida and it does get quite warm in the house during the day, but never goes above about 80-85F. What is the problem?

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