Basic Sourdough Tips
I started baking bread a few months ago and have had good results from Reinhart's BBA forumlas so far (mainly French and Italian breads). A few weeks ago, I decided to venture into sourdough. I tried making the Basic Sourdough from BBA. Everything turned out tastey, but I don't think the dough rose as much as it should have (it also took about 8 or 9 hours). I decided this was because my "barm" (as Reinhart calls it) was new.
This weekend, I decided I would try again. On Thursday night, I fed my "barm" and on Friday I constructed the firm starter. The amount of firm starter seems very small to me (~50% or 4 oz compared to other recipes in the book which have way over 100% biga or pâte fermentée). Both times, with the starter, I have had trouble seeing a rise after 4-6 hours because it also spreads out across the bottom of the bowl. I'm hoping this time the final dough will rise more, but first I just wanted to check that my method is correct and see if anyone can offer me some tips. Sourdough takes so much time compared to other breads so its even more annoying when something doesn't work out!