Collapse and re-growth cycles after starter refreshment
This really interested me... I took a time-lapse video of the ten hour period after a [1:1:1] refreshment of my 2 week-old wheat starter (3:1 white/wholemeal),
The first phase was as expected: a near-exponential growth in volume that peaked out after 3hrs (at 22 deg C) and then 'held' for 20-30 mins.
The next part really surprised me, with two or more apparent cycles of collapse and regrowth. Anyone got any idea what is going on to cause this? LAB digestion of wheat releasing food for the yeast?
Anyhow I'm rather intrigued to see what point is best to use the starter for volume/flavouring of a final dough.
Ideas, comments, suggestions welcome :)