I have got 2 starters going now, 1 is a WW and the other rye.
Both are more than a month old, the WW being more mature. Although I find when It comes to bake sourdough without a tiny boost of commercial yeast, the dough does not rise especially when formed for final proof.
Heres a recipe I am using from River Cottage handbook
Sponge - kept at around 70 degrees
250g strong white flour
350ml warm water
After 12 or so hours
I add 300g string white flour and 12.5g of salt, knead long enough so its strtchy then leave for bulk fermentataion
The recipe says to deflate every hour for next 4 hours, what is difference if I just left for a long bulk istead?
When shaped the dough takes forever to change, in fact I don't see much difference
I maintain my starter at 100% hydration by adding 50g flour 50g water to 50g starter.
In the book it says to feed the starter its weight so 25g flour to 25 water for 50g starter. Might it be that I am overfeeding the culture before it has developed to maintain at high feedings?
Since I live in a very hot climate the starter lives next to A/C which is on at 22 degrees c. What measures can I take to make sure my starter is very active, I don't intend to keep in fridge since I want to develop flavor for as long as possible before I have to put in fridge.