July 18, 2017 - 11:17am
Sourdough starter
So I have been making my own sourdough for about 2 years now. I use rye flour for my mother starter and then bread flour for building when I want to make a loaf. My mother starter is super healthy, active and doubles great but for some reason I can't get my starter to double when I want to make bread. It bubbles nicely and has a good source smell. The room temperature is perfect and I've never had this issue before. Now I can't get it ready for baking to save my life. Any tips are so welcome thank you.