trouble converting batter to firm starter
I keep a healthy batter-type starter. It always doubles within a few hours of refreshing.
A few days ago, I decided to make a firm starter. I mixed 1 TB of active starter, 1 TB of water, and 1/3c of bread flour. It doubled within a few hours, and quadrupled within eight. Up to this point, everything was perfect.
So, yesterday, after the firm starter had quadrupled in volume, I refreshed it: 1 1/2 tsp starter, 2 TB water, 1/3 c flour. When I got home from work, there was no sign that it had risen at all. I refreshed again, and there was still no activitiy. I had managed to kill the firm starter within 24 hours of making it.
Meanwhile, my liquid starter is perfectly healthy.
Any thoughts on what went wrong? I made a new firm starter this morning, so I'm anxious to see how it looks tonight after work.
Thanks for your good advice.