Why on earth is this working so well?
By accident, I recently left my very healthy starter out of the fridge when I went away for almost a week. When I got back it needed quite a lot of TLC to bring it back to health. But then something wonderful happened! I'd really like to draw on the forum's expertise to try and understand why ...
After resuscitating my starter, the next loaf I baked was my best ever. It was incredible! Great spring and a soft chewy crumb that stayed light and fluffy for a good few days. When I first took it out of the oven I thought it had a giant hole in it because it was domed, without any natural spread where the scoring lines had been. But the loaf was amazing!
my subsequent loaf was excellent too.
Now I had a good starter before this - and was really happy with my bread - but Now it seems superhuman! I'd just like to know why. It seems like the process of rebuilding its natural yeast has given the starter a lease of life. I'd be tempted to do this again if the bread returns to its previous and very acceptable state. Perhaps this is a good idea periodically.
Any thoughts, explanations or experience of this?