if my start was taken out of the fridge and refreshed 3 days ago and has only doubled(not tripled) should I continue to wait or is it concidered dead?? I am so new at this and need all you experts.....
I recently added a thread on the Introductions forum (Hello From Connecticut). I mentioned that a particular website (sfbi.com) offered a solution to the slashing tool problem. I put my money where my mouth was and bought their replaceable blade lame. Sad to say, that money was wasted. More below.
This is a great site! I am a lover of good bread and I have made bread for allot of years 'by feel' and mostly do OK but want to do better. I have never made a sourdough bread, however and am going to jump into a batch this morning, so I will have without doubt, many questions later.
made my first sourdough starter with bottled water and flour, equal amounts by volume. (I hear you all screaming BY WEIGHT!)
after making the original batter I let it sit at 75F and fed it after 24 hours, went to work, came home and cheked on it, LOW AND BEHOLD A FROTHY MESS! (about 36 hours total time)
the flour i used was 5 Roses AP and KA AP 1:1 ratio.
Roses adds asorbic acid to their flour and AP adds barly malt. Both supposedly enhance yeast by feeding it or making it work longer and faster. can i attribute my quick starter to this??
I have been baking bread for about a year, I call myself a novice.
Although some loaves have come out looking and tasting good, they still were lacking something.
Until now. I made a few tweaks and feel this loaf is something I can say hit the mark.
What I did different: