Forkish ELEMENTS OF PIZZA starter questions
I have followed Forkish’s levain/starter process to the letter.
What I have at day seven is a slurry with a few bubbles in it. I went ahead and made the starter for the pizza dough. Again, I have a sort of slurry with a few bubbles.
The culture doesn’t smell bad, but it also has never risen. It’s “light” and “goopy” but it’s not rising.
I made and kept Reinhart’s starter from THE BREAD BAKER’S APPRENTICE several years ago, and I had a similar problem. I thought it had utterly failed. I left it sitting on the counter for another day and...wham! I had a working starter.
Should I start over? Should I feed the seven-day slurry, or just leave it till it does something? If your answer is “feed,” then what should I feed it?