my levain for Syd's SF Sourdough not rising,
How do I know when the levain is ready to be incorporated into the sponge? I want to try Syd's San Francisco Sourdough Bread found on the Home Page. My 100% sourdough starter has been taken out of the refrigerator and fed in 12 hour intervals over the past week. My starter is now thriving.
I made the levain yesterday morning and covered it with a towel and put in the oven to sit for 9 hours (I placed it covered in the oven hoping the temperature would be higher than than the constant 22 degrees Celsius in my home).
- 20g starter @ 100% hydration
- 100g water
- 15g light rye flour
- 85g all purpose flour
At 6:30 last night the levain hasn't risen...it was doing nothing. I ended up going to a meeting and decided to throw it out.
This morning I made another levain with my starter that was refreshed last night and it's now sitting in the oven. Any advice on what I should expect when I look at it again in 9 hours?
Although my starter is going on 2 years, I confess to still being a newbie because I've never deviated from the Norwich sourdough recipe.
Thank you in advance,