Slow fermentation in my white dough
Hello. I've being finding my white dough to be very slow. The last one I did (100% Flour | 70%H20 | 2%starter) took 9 hours to go to the oven, and I think it could have fermented a bit more. This not counting the 12hr pre ferment of 25% of the flour.
I though my starter was becoming weak, as it was taking more than 3 hrs to double (1:1:1 feed), but then I realised that I was measuring the time with the starter coming just out of the fridge. So I waited it to come to room temperature (about 21c), then I fed it 1:1:1 and It doubled like in 3 hours, tripled and was looking very bubbling and active.
So I thought, I'm going to use more than 2% for my next white dough. But I'm wondering. As I'm making a pre-ferment, will this make any difference? Isn't the pre ferment, after raised, just a big amount of starter? I'm confused.
How can I deal with it?
Thanks
:)