Any sourdough parent here? I started making sourdough starter past few weeks using organic unbleached wheat flour. After continuous feeding, the sourdough starter is only growing like max 50% of its size.
I have looked through a lot of tips from the online website and tried them, but not much successes. I sort of like the sweet sour-ish smell that the started gave out, so was adamant about using wheat flour. Last resort would be to switch to rye flour.
Any tips? Or please do share your sourdough starter and how it looks like?
Any Sourdough parent here?, Sourdough starter not active enough