Are we there yet..? Are we there yet..?
I find myself asking this question all the time! For example, Hamelman's Vermont Sourdough, the recipe states to bulk ferment for 2.5 hours. The problem is that I'm not seeing considerable rise during this time...the dough does not feel "pillowy" or full of gas. just feels like a dense blob of dough.
So here is my question: My 100% starter is fed twice a day with ratio 1:2:2 with KA bread flour and filtered water. It's kept on the counter, room temperature around 63 degrees. It takes about 12 hours to double in volume. Is 2.5 hours not enough to bulk ferment this dough? Is 63 degrees on the cool side for sourdough? Should I be looking for the dough to double during the first rise? Is my starter slow?? Is 2.5 hours simply not enough time? What am I doing wrong!!??!!
I know I have a lot of question, but I am so intrigued by sourdough I want to get this straightened out. Thanks in advance!