Calvel's Starter, p-90, "A Taste of Bread"
Has anyone tried this starter/culture? This is a 60% hydrated starter with whole wheat and rye flour. I'm getting "nothing results." I've tried twice. Now I'm thinking maybe my flour is too old, and am going to through those out and try again. Both times, because of the 60% hydration this starter is very dry. Maybe dry is not the correct word. But its clumpy. After mixing it goes into a B&T proof box at 80 degrees for the 22 hours, as directed. Like I say, absolutely nothing happens. After 22 hours it's the same clumpy mass with out any volume increase.. Any suggestions will be greatly appreciated.
One other question, in this starter formula/recipe is malt, diastatic malt, I have read that this is supposed to only used with flours that do not have the malt barley added. But then again this book was written in France, maybe their flours do not have the malt added like we have here in the US. Any thoughts, please?