Try Rye flour - turbo charges all my sourdough!
I followed the rye suggestion, last week in my Gold Rush starter, I didn't get the expected results.
In place of my current flour I used 1/4 cup of Rye flour. The starter didn't rise to almost double like it normally does, it basically sat there. The following day there was a bit of hooch, normally with the daily feeding batch I haven't had any hooch, except when I had my initial problems. I fed one more time and again no rise, so I discontinued the rye and went back to my regular flour.
I should have started a 2nd daily fed culture and experimented with the rye on the 2nd daily batch. The culture prior to using the rye was starting to get that fresh sourdough aroma, and now I'm trying to get the daily back to normal by diluting out the rye with my fridge main batch.
I admit I didn't give it much of a chance, and will try again with a safe batch, and not spoil the original culture. The rye flour was cheap bulk barrel from Winco, that might be part of the problem too.
btw, 1/4 cup sounds like not very much, however I only keep about 1/4 cup in the daily fed batch. That way I only have to feed 2 or 3 tbsp vs the 1 cup method. When I know I am going to need starter, I double the flour/water 2 or 3 times a day until I get the necessary starter amount.
Heck if you fed starter daily 1 cup flour, thats 7 cups in a week, almost 4 13" pizzas. I keep the daily fed batch at 1/4 cup and remove 2 or 3 tbsp and then feed what I removed, thats usually 14-16 tbsp a week or about 1 cup flour.