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My starter is made from organic whole wheat. I feed it twice a day every 12 hours with 1:1 ratio of flour to water.

It almost triples in volume each feed.

I started it on April 12/2020

I decided to change my feeding to 50% white all purpose and 50% whole wheat. (Both organic/unbleached). That was 2 days ago. Now my starter is barely doubling but i see plenty of bubbles.

Is my starter slowly dying? Or just getting used to the new flour? If so how long will this take?

Here is an image of "Meredith"enter image description here

Thanks

  • 2
    Doubling volume on feeding is still fairly active so I would not at all call it dying. Sourdough require patience even when well established. Yours is still young and will go through a lot of growing cycles. – dlb May 2 at 15:53
  • I also think your starter is fine. Wholemeal flour is more nutritious for yeast than white flour, so a smaller (but still substantial) increase is expected. – Mark Wildon Jun 1 at 14:51
0

1:

How long will it take for yeast culture to adapt to new flour

Starter will adapt to the new flour ratio with 3-5 feeds (if you feed it daily, it should change to the new flour within 7 days).


2:

Is my starter slowly dying? Or just getting used to the new flour? If so how long will this take?

Add some rye or wholewheat flour for a couple of feeds.
If you wish to add white flour - that should increase the gas pockets in your starter.

I'd give it three to four feeds before you see some hyper activity.

The thing is - depending on your temperature - the starter should be active the closer its is to ~30C.

I'd say, unless there's pink spots or or mould, then you should give up.

Re: Giving up: can be checked in this other starter question. https://cooking.stackexchange.com/a/107641/83535

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