Sourdough Starter
Hello and thank you for taking the time to read my post. I am very new to bread baking only taking it up a couple of years ago, and like many I guess eventually found my way to the mysteries of Sourdough bread. Although I grow a very healthy starter I am at a loss as to when I can use the starter after its last feed. I keep my starter refrigerated through the week, then bring it out to let it get back to room temperature before feeding with more flour and water, proportionately 120grms flour to 120ml water. I always use Organic unbleached white flour and only ever bottled water.
Within a few hours my starter has doubled in size and looks and smells very nice. but.....when can I start to make a new bread? while the starter is on the rise, at its peak, or when its dropping off? whatever I try, my dough always rises well in the 1st and 2nd proving but when I turn it out of my bannetton onto my warm baking stone, the dough just goes flat and looses all the air. the baked bread tastes pretty good but it never looks right. I'm due to bake tomorrow so will try and take a few pictures through out then add them to this post.
Any comments appreciated