Try, Try Again
My first foray into sourdough bread baking was not formulaic, and the results were less than encouraging. See this thread: http://www.thefreshloaf.com/node/43283/enough-enough
Of course I wanted to try again, so I pulled some starter from the fridge on Saturday, and started feeding it. It was originally developed with whole wheat flour, and turned out very thick. This tim, I wanted to try and introduce more all purpose flour, so I've been doing all the feedings with that. However, now I'm concerned that the liquidy-ness is inhibiting the rise. It does rise some, but it's not doubling yet.
Any tips? I expected it to be baking ready by now.