On Thu, 20 Dec 2012 15:34:24 -0600, zxcvbob > wrote:
.....
> I started another loaf last night. I used almost a cup of very active
> starter to a pound of flour (and a cup of water and a tsp of salt), and
> it is rising just as slowly as the previous batch. I'll bake it tonight
> whether it's fully risen or not.
>
> Any suggestions? What about taking a golf ball sized piece of dough to
> keep it going instead of feeding the remnant of starter, so the culture
> becomes salt tolerant? (I think you call that a "chef" instead of a
> starter) I don't dare pinch a piece off of this batch because it'll
> deflate.
>

How warm is your home? I find my starter more sensative to temps than
packaged east. It will double in 3 hours at 80 degF, 6 hours at 75 degF
and Way Too Long at 68 degF.