My 28 year old sourdough pot is just fine, however I did experiment with a new feeding regiment. Setting aside half of the batch, I began feeding a 50/50 whole wheat/rye flour and water mix to crank up the dietary fiber. After two (2) weeks, my hotcakes tasted okay but the insides were soft and had a mushy texture...too much unsolubale fiber perhaps?? I have since reverted back to the old flour and water feeding.

Any thoughts or other directions I could take would be appreciated.