Re Building My Starters

[BGKYSmoker]

These are my 3 main starters.

Seems like they were getting sluggish. They are all around 2 years old.

I discarded all but 5g of each.
Left 5g starter, 10g filtered water, 10g flour mix organic bread flour/dark rye mix. The feeding starter is a mix of 450g bread, 50g rye
Middle 5g starter, 10g filtered water, 10g bread flour and WW mix. Mix is 450g bread and 50g ww
Right, 5g starter, 10g water, 10g KA AP and 10g WW. Mix 450g AP and 50g ww.. All my feeding flours are in their own labeled containers.

Doing a 2x feed daily on each until they ferment better. Should only be a few days then transfer to larger containers. The cheesecloth is to pick up some wild Yeats.

In the proofer @75*

 

[Fueling Around]

Have you tried laying out some flour on baking sheets and letting air temper to pickup the native airborne yeasts?

I stopped using sour dough after my wife cut back on breads.
My best result was from flour milled 30 miles away and had a natural inoculation of local yeast

 

[BGKYSmoker]

Have you tried laying out some flour on baking sheets and letting air temper to pickup the native airborne yeasts?

I stopped using sour dough after my wife cut back on breads.
My best result was from flour milled 30 miles away and had a natural inoculation of local yeast

Not tried that yet.
Starters have had a great smell just not that active, Hope I have some rise results in the am.

 

[BGKYSmoker]

My starters are really taking off. Won't be long until they are full active and healthy again.

For the next couple days they are doing a room temp sit so they can pick up more yeast.

 

[Fueling Around]

The yeast caught up and be working!
Wish I was still doing sour .