Hi all! Thank you in advance for your help and advice!
I have started on my sourdough journey as a newbie so I tried to do what I thought was good? I read that dark rye flour has good microbes and good for creating a starter with and started with just that flour. At the second day i had the false rise but ever since then after three weeks of feeding it daily once it doesn't seem to ever double. At best its only 1/3. There are small even bubbles throughout. Unfortunately, last week it caught mold and I had to discard it. I kept some of its discard prior to the mold and it has been kept in the fridge. Should i start from there or should i start afresh? I bought whole wheat flour too because i heard it would be good to mix the the rye to create the starter for better visual cues? So should i use whole wheat flour and dark rye flour for the starter or buy AP flour and dark rye flour for the starter?
I did 1:1:1 for the first two weeks then switched to 1:2:2.
When i first started i used 50g flour, 50g water(boiled and cooled). After that i discarded till it was 10g and used 1:2:2 to minimise waste and still build it strong. I have read the starter help here and have tried to mail for a starter too to try but i am not sure if it will reach me because my country may block it.