hello every one. I need some help And getting somewhat frustrated.
I started a starter using Rogers unbleach white flour. After feeding it for a good couple of weeks I learned that it takes a good 12+hours or so for it to double in size and show lots of bubbles on the sides due to winter and being a bit colder inside.
Everytime I use the starter I wait for it to double and it passes the float test.
I have tried making bread with you it a few times using different recipes and everytime it is an epic failure. The dough doesn’t rise at all during the bulk rise, stick to the bowl even if I use oil and is super sticky.
I tried recipes that say to just mix the starter with the ingredients, some to disolve it in water. To knead until smooth, not knead the dough but mix it until all ingreadients are well mixed together. I have let it rest After mixing ingredients and knead it for a few min before bulk rise. I have left it on it’s own seeing if more time was needed. At one point 24h and absolutely nothing. No point in baking as it will just turn into a dense doughy brick.
I started a whole wheat starter in the past and did a few loaves with it and was quite successful but this white flour start is very discouraging.
Any recommendation tips or help would be hugely appreciated as I love home made bread and especially sourdough bread.
Thanks for your help.