Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
Hello,
Being an overwhelmed neophyte, I am having enormous trouble getting my sourdough starters to make the transition to the big leagues: basically, to move from being a starter in a mason jar to being a leavening agent for loaves of bread. I have had success in “giving birth” to the starters, but can’t seem to get them to robustly participate in the final process of making bread . . . things seem to go OK until my little yeast/bacteria colonies are asked to rise in either the fermentation stage or in the proofing stage.