this is my first post. I want to say how much I admire all your skill and dedication to sourdough breads. Most of the time I just shake my head and think about how little I know. So here is my first problem.
ive made starter before, using rye flour and spring water.....and I’ve never had a problem. This time I tried 4 different starters to check which works the best for me. A rye, a pineapple, and two freeze dried starters. After a week, they all are still alive, and most seem to be doubling, at least overnite... I can tell by the residue on the sides of the container. BUT THEY ALL FALL. I recall that my previous starters rise and stay risen. What am I doing wtong? I know it’s probably something very simple...I just not that good at making starters, I guess.
im making an anniversary dinner next week, and I would LOVE to make a tartine type country bread for us....are these starters viable?