the more I learn, the less I know...
Just when you think you're getting the hang of something... I've been playing around with a sourdough starter for a couple of months now, and all of a sudden, as of yesterday, everything seems to be going pfffft. No spring, too sour taste - where did my nice poofy loaves go?
I'm not aware of having changed anything obvious, but I'm starting to wonder about my feeding schedule. I keep the starter on the counter (except when we go away for a weekend), and feed it twice a day. The problem is, I'm not sure that I'm feeding it far enough in advance of using it. I usually start a loaf or two in the evening, and feed the leftover starter then. In the morning I'll dump a bit out and feed it again, then start again that afternoon/evening. If I'm not starting a loaf that evening, I just leave it alone.
So I guess my question is; what is far enough in advance, and what is too far? I wish I could show pics, but haven't advanced that far in the tech world. The starter, up until now, has been very active; it usually doubles in 2-3 hours. It's a batter consistency, and I'm keeping about 1/4 cup at a time, feeding roughly 1:1:1.
Any thoughts would be deeply appreciated! I'm so sad; I was getting very fond of my pet in a jar...