This is my third time trying to bake from my culture. I made it according to Nancy Silverton's "Breads From the La Brea Bakery" cookbook. My starter bubbles and looks good, but whenever I try to bake with it, I get very poor proofing. I can barely tell if it's risen at all in most cases, and I let it sit out for over 6 hours sometimes. It's not too cold in my house....around 73 degrees.....and I do sometimes try to "help" the dough rise by putting it in a warmed (90 degrees or so) and humid (a couple of spritzes with a water bottle) oven. That doesn't seem to help much, but I don't know what else to try.
I have tried two of Nancy's recipes so far, both with similar results. The bread has a great flavor (and when I make sourdough waffles or pancakes with my starter, they taste nicely "sour"), but it just is obviously lacking because the lack of proper proofing.
What can I do??? Is Nancy Silverton's book not a good one?
When is the best time for me to "harvest" the starter? I assume right before feeding it.
Any help or tips would be MUCH appreciated! I really want this to work for me! I have invested WAY too much time and flour into this starter!!