June 8, 2020 - 9:52pm
My starter and lievito madre do not triple
Hi there,
I have two happy and healthy starters that have given me many decent loaves. One I grew myself and the other is 6 years old that I got from a sourdough class.
I'm trying to take my sourdoughs to the next level, and from perusing Instagram, it seems that other peoples' starters tend to triple or more in 8 hours. Both of mine max out at double the height before they start to fall again.
I've also been trying to make panettone. The lievito madre for panettone MUST triple in 4 hours at 82F before using, and I've never been able to get it to that level of activity.
Any tips for making my starters more active and powerful?
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Increase the feeding ratio.
I did go from 1:2:2 to in a week time to 1:5:5
And is no much stronger.
Hi there. Try to increase de ratio for couple of days and then try to wrap it.
Wrapping the LM allows to increase the CO2 concentration, increasing the acidity and allowing for a better proliferation of lactic acid bacteria.
Do it a couple of times and then mesure the rising of LM in 4 hours!