Lazy firm starter
I have converter my wet starter to a firm starter according to Maggie Glezer instructions in an attemp to make it more potent . I tried to make sourdough bread whith it many times before and it always lack vitality. Most of the time, it took 12 hours to double in size instead of 4 hours like most recipe indicate. Now that it is in a firm state, it double in 8 hours but according to Glezer it should quadruple in 8 hours.
What's my problem ? how to make it quadruple in 8 hours?
Thanks for your input