Soudough and Proofing
I have just started making sourdough breads, and have tried the recipe for Vermont Whole Wheat Sourdough from Hamelman's Bread a couple of times. I am experiencing a strange situation where there is practically no rise during proofing. I have tried proofing both at room temperature and overnight retarding and it's always the same. However, when I stick the bread in the oven, I get a huge spring, and the bread triples in volume. The end product is great, but I am confused as to what's happening during proofing.
My question: is this a peculiarity of this recipe or my starter, or is this typical of all sourdough.
Thanks for your help.