Tartine Starter Issues
After endless reading of other peoples’ struggles with the Tartine bread recipe to attempt to figure out my issues….I am breaking down and asking for help.
Last April I bought the Tartine Bread book…I followed the starter and bread recipe exactly and came out with amazing loaves of bread. I can’t quite remember the details…but after a few months the loaves were getting a bit denser and then I veered from my feeding schedule and managed to kill my starter.
So this is where I am at….on Jan. 1rst, I started a new starter. My loaves of bread are flat dense bricks. After reading other similar situations….I have varied bulk rise/proof times and temperatures….each time I think the dough feels pretty good and is behaving correctly…yet they come out the same. I am totally overwhelmed. I don’t feel like I am on the right track….my gut feeling is that my starter is not where it needs to be. I feel like my old starter had more activity and smells.
I use Gold Medal bread flour and KA ww flour. (Last year I think I was using mainly KA bread flour instead of Gold Medal).
I feed my starter 1x/day in the morning. I mix 30g of starter/ 60g of 50/50 blend/ 60g of water.
I live in northern California…my kitchen temp is 60-65 degrees. I initially had my starter on the counter but thought the lack of activity was related to cold temp. So I have moved it to the oven where I use the light to warm it up to 78 degrees then turn it off and let starter sit in there.
The starter is only increasing 20-30%. There are a few bubbles on the surface. It has more of a floury smell than anything.
What does it need??? I appreciate any feedback on how to get my starter healthy and happy.