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My sourdough starter finally doubled in 4 hours after I switched to rye flour and warmer water
Honestly I was about to give up on this starter. For 3 weeks it just bubbled a little and never rose, and I was feeding it all purpose flour with tap water right out of the cold tap. Then a baker at my local shop here in Reno told me to try dark rye and water that sits out overnight so the chlorine off gasses. I switched on a Sunday and by Tuesday morning it had doubled in about 4 hours flat. Same jar, same spot on the counter, only the flour and water changed. The smell went from nail polish remover to something like yogurt and apples. If your starter is stuck, what ended up working for you?
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