Poor rise after longer bulk fermentation
Hi All -
I have been trying to increase the sourness of my bread, and I have read that longer bulk fermentation is helpful in this regard. As a related note, my starter is not particularly sour, so I thought that trying a 48-hour bulk fermentation might be a good way to increase the bread's flavor.
However, I am getting very poor (or perhaps I should say none at all) rise now. This loaf is just plain flat. Do you have any suggestions/insights? Did my yeast get tired during the bulk fermentation? Is 48 hours too long?
I am new to the sourdough world so any tips would be appreciated! Thanks!