Lack of sourdough rise and starter performance
I have baked several sourdoughs over the past three weeks and am just not getting the rise and open crumb I would expect. Both the FWSY Country Blonde and the Tartine Basic Country Bread formulas turn out with similar results. I have experimented with increased and decreased bulk and proof times and have not seen a difference in rise. Is it possible my starter is not active enough?
In 10 to 12 hours my starter doubles in volume. I’ve seen it mentioned on this forum that some won’t use their starter until it at least doubles in 5-6 hours. Mine has never doubled that fast. After 12 hours the starter will collapse and recede and does not increase more than double. I consistently feed it twice a day and keep in a proofing box at 75F.
I first made my 100% hydration starter 4 weeks ago with 50/50 white/rye flour (50g white + 50g rye + 100g water) feeding once a day. On day 2 there was a doubling in rise presumably due to Leuconostoc. I continued to feed daily and on day 7 it started to become active. It consistently doubled in 10 to 12 hours and on day 9 I started baking with it.
I now maintain the starter with twice daily refreshments of 40g starter + 20g white + 20g rye + 40g water.
Photo of starter is 9 hours after refreshment with the rubber band indicating the initial volume.
Any help would be appreciated! I’m not sure if this is a starter issue or something else in my methods.