Has my starter started?
I'm working through my copy of crust and crumb...with a pause at the barm section. I am attempting to bake a sour dough loaf but I'm having some trouble.
So far, I have produced a nice bubbly barm sponge, which looks healthy and gassy. Moving from the barm to the "firm sponge" has been a problem...maybe. I am not seeing any bubbles or lacing in the firm starter. It also seems ultra gooey. When I attempt to form a dough, after "rising" the starter for a day, the dough is extremely slack with no bubbles. Shaping is a bit difficult because the dough can't hold it's form, spreads out in a glob.
Is this normal for a sourdough? Or should it have a similar texture to a french bread?
I've tried again and left the firm starter out at room temperature for nearly 48 hours, and bubbles are still lacking. Am I looking for the wrong signs of life?
Thanks for your help!