Everything online says to feed the started and wait until its risen, floats in water, to then use in the bread. In my short sourdough making history that seems backwards. When I use starter when its hungry, just before feeding or after the feeding has fallen, I get a lot more rinse out of my dough. When I used fluffy floating starter I get a lot less rise.
Seems to me you want a hungry bacteria, not a full one. What gives? What's the thinking/science to when to use starter?
Thank you!
Seems to me you want a hungry bacteria, not a full one. What gives? What's the thinking/science to when to use starter?
Thank you!