Sourdough Rising problems
I’m having issues with my sourdough rising. The starter is seemingly active and bubbly, passes the float test. I’ve made a few loaves and they all taste great. I used the Vanessa Kimbell basic recipe and the Tartine country bread recipe. Both were quite wet, the tartine one worked better. I am no trying the Vanessa Kimbell method again but with lower hydration.
While doing bulk fermentation there is rise and bubbles you can see in the dough. When I let the dough proof in baskets before retarding it just doesn’t want to rise. Am I leaving it too long and should shorten the bulk fermentation?
there is oven spring but not a full round loaf like expected.
or should I let it sit out for longer before retarding. My starter generally takes about 8 hours to come to full activity. My starter is 25g starter, 100g water, 50g each rye and whole grain wheat.
Any help would be amazing!