How do I get more yeast in my (Tartine) starter?
I recently made a Tartine loaf that blew me away. They were HUGE! Never were they that big in a year and a half of bread baking.
I don't understand what I did different ?? And how come I cant duplicate that loaf again ?? Their had to be more yeast than normal because the loaves were so big.
One thing in my notes was that the starter was 24 hours old and had a dry skin on top.............could that of been it?