help with my starter please!
I've just joined this site and I am hoping you can help me my starter. I work in a restaurant and bake the bread there. However every time I produce a sponge to fement overnight in our Cold room It collapses. I think that possibly I am using too much yeast. Would anyone be able to help. Below is the formula for my starter:
4.2 kilos of strong white flour (60% of total flour weight)
4 ltr of water @ 120F (100% hydration)
80g of compressed commerical yeast ( 1% of total flour weight)
Cold room temp: 0-2C
Fermentation length: 12 hours+
Any help would be greatly appreciated.