Switching to firm starter problem
I'd been using my 100% starter for a month or so. I would take it out of fridge before weekend and feed a couple of times (over 24 hours) and use it, then back in the fridge until next weekend.
I read posts here saying many keep the starter at 75% (1:3:4) so I wanted to try that since most recipes call for firmer starter. This 75% starter doesn't seem to take off for me..there are no bubbles, although it does seem to double. Am I doing something wrong - should firmer NOT be feed twice a day? Since it's not as active looking as the 100% I can't really tell when its hungry. And the bread and pizza I used it on didn't really do much..any suggestions?
I assumed a happy starter was a bubbly starter.....