help with Daniel Leader's sourdough recipes
Hello bread-forum goers,
I am new here and new to artisan baking. I am, however, an experienced yeast-bread maker and experienced cook who's been working with Daniel Leader's sourdough recipes from "Local Breads" for a couple of years. I have tried and tried and tried, following his recipes and instructions scrupulously, absolutely to the letter, and have checked the troubleshooting section in his book, but I just have not yet had success getting his sourdough recipes to RISE. Over and over my loaves bake up flat. I have been focusing on the whole-wheat "Pain Poilane," which calls for a stiff dough levain. Can anyone help?
I am aware that there were typos in the original edition of his book, but I think I got all the corrections (from a friend). I ahve tried: making fresh starters, working with old starters, using a different starter (the yogurty one from the semolina "Pane di Altamura,") rising in a warmer place, rising in a cooler place, kneading more, and kneading less. I weigh my ingredients and mix in a Kitchen Aid stand mixer. I use King Arthur Bread Flour and stone-ground organic whole-wheat and whole-grain rye flours from my local natural-foods store (not sure the provenance).
Any ideas on what else I could try? I would welcome any help, ideas, or suggestions. Many thanks - this seems like a lively online community.