2008 August 27
Hi, there. So I've just spent the past few weeks making my first successful (I think) sourdough starter. When I feed it it gets bubbly and smells like sourdough, and I've even made a couple loaves and they taste awesome.
My problem is, my dough never rises very much, and certainly doesn't double in size. I've made yeast bread before so I know what to look for in terms of rising, and my sourdough seems to stay in a dense little lump, even in the hot weather or when I leave it in a closed/warmed oven to rise. The result is tasty but very dense and not fluffy or porous at all.
Any suggestions on what might be going wrong? My process has been to take my starter out of the fridge, feed it again and let it proof overnight, and then make the dough in the morning. Am I letting it sit too long before making my dough? Am I missing a crucial window when I should be forming the dough and/or baking it?