Need help with my Rye Sourdough starter
I’ve been working on growing a sourdough culture from scratch for almost 4 weeks now. I have looked into multiple websites including this one for troubleshooting advice and have tried different things so as you can probably guess I’m a bit confused and slightly frustrated with the process. I don’t want to give up though. So after dumping twice what I thought was dead starter I went back to the discards from my original started that was in the refrigerator and began the process of reviving it based on Cultures for Health website using 1 part starter, 8 parts flour to 5 parts water and feeding every 12 hours for about 3 days. My starter became very bubbly but not frothy or rising. I thought because it was bubbly that I could move to feeding it regularly so I went to 1:1:1 ratio using 50g of each and feeding every 8-10 hours for the last 1 1/2 days. I still have bubbles, but still no rise or froth. I realized today I might be feeding it too often. I’m using whole grain rye flour and intend on making an ancient grains sourdough with organic spelt flour. The spelt flour is costly so I don’t want to make the bread to soon and wasting my spelt flour if it comes out terribly. Do I just need to continue feeding and waiting or could it possibly be ready without the rise? Any advice would be great! 
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Why is my rye sourdough starter not rising?
If at one point your starter was all bubbly and happy, and now it's not rising anymore, it's possible that it needs a few extra feedings to boost the yeast development. Assuming you understand how temperature and ingredients can effect the rise of your starter, try feeding it 2x per day and see what happens.How do you activate a rye sourdough starter?
You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again.Does rye sourdough starter need more water?
I start with a small amount of water and flour as not to waste too much flour, because you have to throw halve of the starter away with each refresh. When your starter is alive and kicking you always can scale up the size of your starter simply by adding more water and rye flour.How I Feed my Rye and Wheat Sourdough Starters (HD)
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