Overfeeding Starter? Too hydrated?


Overfeeding Starter? Too hydrated? Submitted by mrharrisonrice on October 30, 2020 – 2:37pm. Hi! I’m new to these forms and to sourdough! I’m excited to learn more about the art of sourdough.  So I started a sourdough starter about two weeks ago following a youtube tutorial. I began with organic rye flour, pineapple juice, and filtered water gradually bringing it up to four ounces w 100% hydration. I had great yeast activity and carbon dioxide bubbles. Last week I did my first feeding using bleached flour as instructed using a 1:1:1 ratio. I’ve been feeding my starter every 24 hours trying to get it to double. I have tried waiting 48 hours with the same result. It sits in an environment consistent of 67-69 degrees F.  Basically my starter rises only a little bit, maybe about 1/8, the same amount every time. I’m pretty sure my yeast is active as carbon dioxide bubbles form throughout the starter. There is significant bubbling on the top. The smell is kind of acrylic-y but not vinegar-y. I have noticed that the texture is quite liquidy and is not super spongy.  Should I try a different feeding recipe that uses less water? Should I feed less often in general? I know that I have to be patient but I’ve been consistently feeding it for a little over a week with no progress or significant growth.  You guys’ expertise would be appreciated!! Thanks!  
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