rye sourdough fails to rise after a few days in the fridge
A newcomer to this forum, but I've looked around for a bit to see if there is a solution to my problem and have not found a "fix".
I've been making a rye sourdough bread reasonably successfully for a month. I have some homemade 100% rye flour sourdough starter. My steps have been as follows:
Step 1: Mix, cover and let stand overnight (about 12 hours) : 1/3 C starter, 2 C rye flour, 2 C water
Step 2: Use KitchenAid to mix the following until the dough is "grabbing" the sides of the bowl: 1/4 tsp yeast, about 2 C bread flour, 1.5 tsp salt
Before the current situation, I'd let the dough sit until it triples, then knead a little, proof and bake. The latest attempt, I let the dough stay in the refrigerator for several days, since I wanted to try the "keep a big batch of dough in the fridge and make fresh bread anytime".
Well, it did not work out so well. I let the dough sit at room temperature a few hours. It smelled "right" (good sour fragrance), but the consistency was wrong. I added some flour and kneaded for a bit, then let it sit a few hours. It did not rise at all. Also, if I try to pull off a piece, it just rips and has no "pull" at all (see pic below)
From reading some posts, my sense is that because the dough is heavily-rye, the yeast in the dough has gotten all "spent" and has no life left in it to rise again. I know what to do next time around (i.e. go back to the process that worked :-), but is there any way to fix my current dough batch?
Thanks for any pointers.