Understanding my 125% hydration starter
I got some great help a couple of weeks ago getting started with Hamelman's Vermont SD, thank you so much, I'm turning out some great loaves :-)
I do want to fully understand the behavior of my starter, instead of just winging it, which is kind of what it feels like now.
Here is what I am doing (even though I've read some great and thorough discussions of what other people do, for now I am sticking strictly with Hamelman's ratios and recipe's to help keep it simple).
Starter is on countertop and being fed every 12 hours with KA Org AP and a pinch of whole rye plus well water. I keep 28g, add 31g water and 25g flour. This is 125% hydration and a starter/water/flour ratio of 1.1/1.25/1 (did I state that correctly?).
Miss Starter doubles, actually a little more than doubles at about 7 hrs, then begins her decline. At her peak there are very few surface bubbles. At 12 hours, she is completely sunken but is about 1/3 covered in soap bubbles. How does this sound? I guess my concern is that she is languishing too long between feedings? Is she vigorous enough?
Concerning levain build, Sir Jeffrey says 12 to 16 hours. At 12 hours she will be in slight decline, not many surfaces bubbles. Do I continue to let the levain ferment until there are soap bubbles, ignoring the deflating?
I have read some comments that a 125% starter may not rise much, but as mine does more than double I'm confused about which is more important to watch for to know when it's time to bake, the rise or the soap bubbles.
I'm so grateful for any advice, thanks!!