Wondering if more patience is in order
I'm on my first sourdough loaf utilizing my 2-week old starter. I built the starter using THIS process, converting to 100% hydration for ease of use. The starter looks and smells great and responds vigorously to feeding. I decided to test it out so yeaterday afternoon I did a first build using 104g of starter and 104g each of water and bread flour, representing 25% of the total flour for the recipe. The build went as expected and after 18 hours of fermentation I removed the original 104g, doubled it for a feeding (it's happily bubbling away as we speak) and proceeded with the rest of the dough conventionally. Now, after 2 hours of primary fermentation, the dough has not budged, not one millimeter. I can press it and feel nothing, I just sliced into it to find absolutely no sign of fermentation. Not sure what my problem is...but the current situation is exactly the same one that caused me to give up naturally-leavened bread a few months ago. I have a rocking starter, I build it up, and I end up with hard tack.