Making bagels with wild fermented yeast water- Don’t rise at first proof
so I’ve been experiment by making bagels using wild fermentation- Yeast water that I am fermenting myself.
I made the first batch and it has risen in the fridge after 48 hours.
second batch didn’t rise at all after 48 hours and then it rose once at room temperature.
SO this batch I’m doing right now, I left at room temperature for two hours before bulk fermentation in the fridge in hopes that it would of risen a bit.
but nothing? Not even after two hours at room temp.
my question is... is this normal for baking with yeast water?
is my yeast water not “strong”
im trying to find some consistency with it so any advice of baking with yeast water would be great.