Hamelman Liquid Levain Starter - Rises?
I'm a newbie, and after several attempts at creating starters, decided to follow (to the letter) Hamelman's Liquid Levain instructions from his book: Bread.
I have a question about liquid starters and rising. I am using Ceresota Unbleached Enriched flour from the local grocery store and spring water also from the local grocery store. According to Cook's Illustrated, Ceresota has an 11.5 to 11.9% protein content and Hamelman says use 11-12% protein content for his starters (did I mention that I am an engineer, former physicist/mathematician? Precision is my LIFE!)
Hamleman's Liquid starter is at 125% hydration: discard half the old, add 4 units of flour and 5 units (by weight) of water (125% hydration) and do it every 12 hours. The starter is so liquid that I question if it will every rise. I think that the gas is just bubbling out of the liquid instead of being trapped as it would be in a firmer (lower hydration) starter.
The question is: will a starter that is so liquid actually rise? Will it double in bulk? Will the gas be trapped in the mixture or just bubble out?
I keep the starter in glass Mason jars, and put the Mason jar in a water bath at 77 degrees F. (Got the idea from http://samartha.net/SD/index.html ). The Mason jar lids have a hole drilled in them to let gas escape.
I guess this weekend I will convert some of the discarded starter to the 60-65% hydration starter using Hamelmans instructions and see if that rises.