How to increase yesat population in sourdough starter
Hey everyone! Would you have thoughts on how to increase yeast population in sourdough starters? My starter is active and looks healthy, but takes too long to rise at a very warm temperature (around 30°C). Therefore, my doughs also rise very slowly. That way, because my flour options are all all-purpose flour, the dough starts degrading before it is done fermenting. But... Opposed to that, I have made test with the dough chilled, kept at 26°C the whole process, and tests adding more starter in the recipes–The same happened. I suppose my starter has an unbalanced amout of bacteria over yeast. So, I'd like to hear your opinion on how to rebalance my levain; on how to increase yeast population and decrease bacteria's to make it rise much faster.