First loaf with new starter. Not a brick, but would appreciate suggestions
Hi all,
it's the beginnings of winter here (10-18C), and after a few attempts I've finally got a starter. Sadly, it's a bit of a slow grower!
Ended up taking 3+ weeks to get a starter which doubled in 12 hours, and was able to make a couple of Norwich-recipe loaves :)
As you can see, they're not bricks but don't have an open crumb. They taste nice, but as you can tell, they are a little dense.
My starter has decided to slow down, too. I'm keeping it in my pantry, as the temperature is more stable there. I feed it every 12hrs. 30g starter, 30g filtered water, 30g unbleached organic white flour. It doesn't double any more.
I would guess that I should be encouraging the faster-growing yeasts (As suggested by MiniOven here [2])?
Thanks in advance!