What Just Happened
Hi guys, and gals,
I just had a weird experience. I fed my starter Tuesday. It's a very reliable starter, purchased from King Arthur. Yesterday, I made the sponge, let it rise at room temperature for 1 hour, then put it in the fridge over night. This morning around 6:00 am I got it out and let it double. It took until 11:00 am to double. I added the salt, sugar, and the rest of the flour, and kneaded for 8 minutes, then put it back in the bowl to rise again. I just went in (12:00) and it was nearly doubled!
I am happy that my starter is feeling its oats, so to speak, but I have never seen it go to town so fast. Usually, it takes a couple hours to double at this stage, then maybe an hour for the loaves to proof. I put it in the fridge again to slow it down some. I need to run some errands. I plan to take it out again around 3:00pm, shape around 4:00 pm and bake around 5:30 (all times approximate of course.)
So, what just happened?