Stater extremely responsive, but my loaf will not rise. Wonderful tasting flatbread, but not very sexy!
All-purpose flour, bottled water, citric acid for salt, small 1T bread machine yeast in bread machine, still no rise!
Tried feeding an active culture and using that after it activates again for 8 hours, and incorporating that into the recipe, mixing with flour, water, salt, then let it rise at 73 degrees, then forming a loaf, no rise with the loaf even after 24 hours.
Not very clear on what your recipe and method used. So start with the actual recipe with ingredients, amounts and method used to mix/rise/bake. How much starter was used-was this a mature or new starter-how did the starter behave prior to use-how much and why for the citric acid-was any salt used initially ("citric acid FOR salt")- did you hold the failed dough and then add additional starter that was fed and developed for 8 hrs before adding-how much flour/water/salt was added that you used 1 tablespoon of yeast-how old was the yeast (Outdated?Alive?). These are many of the questions that it would be very helpful to know the answers to before anyone can help you.