Why can’t weak starters make good bread?
This is a subject that perplexes me. My understanding is that to create good crumb, we mainly depend on the wild yeast to leaven the dough with carbon dioxide. If I use a weak starter straight out of the fridge to make a dough the rises 50% in volume, I have created just as much carbon dioxide as a dough that has been innoculated with an active starter that has also risen by 50%. So why doesn’t the weak starter create as much open of a crumb?