Converting to stiffer starter - no bubbles, help
I've been maintaining my 100% hydration starter for over a year and this past week decided to convert a bit into a stiffer starter (for a Bertinet recipe).
The first evening I took 50g of my 100% hydrated starter, mixed it with 50g bottled water and 100g AP flour. The next day I could see some bubbling activity so I discarded and fed it the same ratio of water and flour.
I've been doing this for 5 days now. The starter has risen, but there are no bubbles. I think I may be doing something wrong. I'd appreciate any advice, thank you!