Mike, this is exactly the kind of thing that makes this kitchen what it is. Ten days troubleshooting a stubborn starter. Most folks would've dumped Fred down the drain and walked away frustrated. Not @Mike Worley. He went and started a second jar, named him Bill, ran him on pure rye, and turned the whole thing into a side by side experiment the whole room gets to watch. Now he's documenting both, posting updates, and asking everybody to weigh in on who comes out on top. That's not just troubleshooting. That's turning a problem into a lesson the rest of us learn from too. Here's the thing about starters: they test your patience before they ever test your skill. A sluggish starter isn't a failure. It's information. Mike's reading that information out loud so the next person fighting a slow Fred knows they're not alone, and knows what to try. So drop a comment. Team Fred or Team Bill? And tell Mike what you'd do differently. Thank you, Mike. You make this kitchen stronger. Perfection is not required. Progress is. Henry ⭐🔥

Back in the stone age, I worked at a pizza place and we made our own dough. This is my re-creation of that recipe. Mikes Dough 1 - 1/8 cups of warm water 1 - 1/2 teaspoons dry yeast (quick or active) 1 - 1/2 teaspoons white sugar 1 teaspoon salt 3 cups all-purpose flour 1 tablespoon olive oil Heads up I have "Mix Vader" a 6 qt Black Kitchenaid Mixer, This also works in a 5 qt Kitchenaid Mixer. I wake up the yeast in the water and sugar 5 - 10 minutes Put the rest of the ingredients in the mixer bowl and start them mixing with a dough hook on the slowest speed, this helps distribute the oil and salt. When the yeast had bloomed (foam on top) add the water and yeast while still slowly mixing once everything is mixed in crank the mixer up to 4 and let it run for 15 minutes Yes let it run that long you want the gluten to build up, it makes a chewy crust. When the dough is done mixing split the dough in half and put in containers (I use 2 large rubbermaid containers 1.5 gallon) and put in the refrigerator for at least 6 hours. This step lets the gluten relax and gives you a workable dough. The dough balls will have risen. About an hour before you want to make the pizza pull the dough from the 'fridge and let it come up to room temperature.

Bill was renamed to Roy. Fred = Flour Roy = Rye Fred showed true signs of life lots of bubbles (no measurable rise) and has a slight tangy/yeasty smell rather than smelling like flour for the past week. Roy was started yesterday using Rye flour - not much to see at the moment. Fred (white cap) - Kept 60g, 30g Flour, 30g Rye, 60g water - added the rye flour to help boost Fred a bit - Thanks Henry. Roy (red cap) - Kept 60g, 60g Rye, 60g water

Fred is stuck in the stillness big time - I am seeing some signs of life smells like flour. Fred has not had a good yeast bloom yet. I saw more bubbles today than I have seen in a few days. Fred - Saved 60, Flour 60, Water 60 Introducing Bill Bill was started today 60 Water and 60 Rye flour. I have enough Rye flour for about a week with daily feedings. After that 50/50 rye and wheat until I get back to town for more Rye. Lets see who kicks off first, Fred with a 10 day head start or Bill and Rye flour. No pictures, nothing to see...

Just like sailors of old, Fred is stuck in the Doldrums. 4 Days of little to no signs of growth. Smells like flour. No CO2 bubbles just still. I have not given up. Kept 60, Add 60 flour and 60 water. I am thinking about picking up some rye flour the next time I am in town and starting Freds brother Bill.