Starter, starter question
Finally decided to post after lurking for a few weeks.
About 4 weeks into getting my starting going. Using a 1:2:2 ratio (30g , 60g, 60g) and refreshing daily with 50:50 whole wheat and bread flour. This lives in a proofing box at 80°
The starter seemed extremely sluggish. A week back following a recipe for a bake, the blogger mentioned using rye flour exclusively for starter feedings so I decided to give it a go and switched. The starter became significantly more vigorous. I get a doubling in about 9hrs.
Here is where the problem emerges.
Seems like when I attempt to build a levan for break making and feed it bread flour it is still super sluggish. Is this at all plausible? Do you think my start needs more time? The levain build was about a 1:2:2 ratio of starter to flour and water, which I inoculated when my start was at peak. After about 13hrs of fermentation my levain only grew about 10%. Was out of time, so I built the dough and unsurprisingly my bulk fermentation is taking forever.
Any thoughts or tips or resources to ruminate on would be great. Glad I found this community.