I live in London area UK and have been baking Sourdough now for about a year and have made all the mistakes possible but have used all that knowledge and put it to reasonbly good use. The Sourdough Bread I have been producing are ok and have good flavours. Recently though I have hit a problem in that the Rye starter, that I have had going for a couple of months, now seems to be almost dying. I'm not sure if thats the correct expression but I used to feed it once a day 50gRye/50g water. That worked well and then 3 days before baking would feed it twice a day by disgarding 100g's and then replacing etc. The starter would be really active and rise to the top of the container and would be used to make a good loaf of bread. I'm following the same procedure now though and it just doesn't bubble and rise to the top now like it used to, and seem lethargic and doesnt inspire me to make Sourdough with it. Its the same container and I'm very careful with using clean utensils etc and the last loaf of bread that I made with it was flat, with no real rise and not great. So I'm wondering whats going wrong with the starter or what am I doing wrong. Any ideas anyone?
There is one thing to add in that when I went away for a couple of weeks I put the starter in the freezer, as I had read that it was ok to do that. When I revived it it took a week to come back to life and I followed the same procedures and it was all action as normal.
Its has seemed to slow down since then.