Pasta Madre troubleshooting question
I have been making Pasta madre since August. At first everything went very well and seems to be always active. Growing triple in the alloted 4 hours.
But recently it has become too active. When I mix the PM with 1:1:.45 ratio the above happens:
This is after mixing it for 8-10 mins in hook attachment and trying to knead it for with rolling pin for about a minute or two laminating it in the process.
It seems, or I feel, that it is already breaking down, not allowing the protein of the flour to form a strong gluten bond.
I would resolve this with feeding with the ratio of 1:1.5:.4 or 1:2:.4 or 100:150:60 or 100:200:80
And it will be smooth. And triple I. 3-4 hours
So my question is:
1. Is the solution correct? And until. How long do I feed it x1. 5 or X2 ratio as it is still overly active.?
2. If I continue with,x. 1.5 and x 2 ratio is it okay to make panettone with it? Or will it affect the final product.
3. Has anyone experienced this same thing? Would anyone mind sharing their experience with this?