How do they do it?
I have seen many stop motion video clips showing how an active, fed starter rises over time. I always wonder how do they have such active starters?
Mine is a 100% rye starter which I keep in the refrigerator between feedings (usually fed once per week). When I feed part of it to create a levain, it’s with bread flour at a 1:1:1 ratio. The levain takes 9-11 hours to double in height overnight.
Is there anything that I could do to strengthen my starter in advance of creating the levain?