Starter feeding and consistency questions..
New member, but long time reader...
Ive maintain a sourdough starter for a while now, the first one was back in Ireland, where I maintained a 100% hydration mixed flour starter and baked in a dutch oven, I now live in California and have just started maintaining a 65% starter from Peter Reinhart's ABE, I didn't really like the consistency so I broke off a piece and started another 100% starter, and I am baking with a pizza stone and steam bath. Ive had great oven spring with all recipes and both baking techniques.
So I have a few questions....
In regards to starter, my 100% starter seems pretty healthy, when I feed it,(every 24 hrs) it doubles in size in about 6 hours, but even when next feeding comes around, it hasn't fallen very much from double the size..Does this mean its not as healthy/trained as possible? Would 12hr feeding intervals make any difference?
2)When I bake breads, with packaged yeast, my bread seems to turn out fine, when I bake with sourdough, the bread ends up with a damp chewy consistency, is this to do with over handling/the starter or am I simply not baking it for long enough?? Ive had this problem both back in Ireland and here in California, my starter in Ireland seemed very healthy.