Starter from fridge vs fed the night before
Hey guys! Not sure if anyone has experienced this before:
I would usually feed my starter the night before I prepare for a sd loaf but the last round I took it straight from the fridge and used it to build a levain. There were small bubbles from the levain after 5 hours, doubled in volume but my bread didn’t have a ear the last round.
I understand there are many variables: shaping, fermentation etc. But assuming I kept everything the same except the starter, does using the starter from the fridge make a difference in the oven spring/ ear?
The starter was last fed a week ago.
Whadya guys think? Anyone experienced the same thing?