Help! Tartine Yeast Alternative! Quick!
Hey all. Please help! For the last week, I have been feeding my sourdough starter with 50/50 ww and br flour as the Tartine recipe calls for. It has been doubling predictably every feeding except for this afternoon's! I have NO idea why today, the day before I plan to make the bread, it slowed down to almost no doubling. I fed it over 3 hours ago and it only rose about 15-20%. I will be patient and perhaps it will still double by this evening when I will be making my overnight levain. However, in case it doesn't, I need some advice of how much active dry yeast I should add to the recipe. I will still plan to do the levain, but I think the final build will need a push from a commercial yeast tomorrow. Please help with your suggestions! For yeast amount purposes, I am planning on using the original recipe which calls for:
700 gr water + 50 gr
200 gr leaven
900 gr bread flour
100 gr ww flour
20 gr salt
And no, I do not have the option of waiting until Sunday instead. Tartine Saturday is in my head and that's that :)