Confused on using starter at 12 hrs or 24 hrs old? (Tartine / Forkish)
I have a Tartine starter and thought that you HAD to use the starter no more than 12 hour old??
I tried making some leaven bread using the Ken Forkish method and used my starter after it is 24 hours old (according to his recipe) and it works great. The loaves turn out very nice.
What is the difference between using your starter at 12 hours old or 24 hours old? And I read and thought that the yeasts would be long dead if I waited that long to use the starter but I am getting great bread. How so and where did I get confused?
Thanks for your time!