firm starter losing it's firm
I have an odd problem which doesn't seem to affect bread quality, but it's something that i'm curious about.
I have a mother starter from Reinhart's WGB that claims to be firm...well, it's thicker than my liquid levain from Silverton.
My question is this: I remove a portion of the firm starter to feed it in advance of baking...I've been working my way thru Local Breads...and I feed it according to directions and get a nice little lump of firm dough. so I sit it in my little container on the counter and next morning, voila!
I no longer have a lump of dough...I have a thick batter that has risen and definitely shows yeast activity. And it raises the bread, just as it should.
What I'm puzzling about is why this firm starter changes texture so much, and is it supposed to? I guess this is more chemistry and less artisinal baking...
Maybe i should just stop complaining and eat the bread?!