"zxcvbob" > wrote in message
...
> ERSHC wrote:
>> 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.
>>
>>
>
> House is pretty cool; even the kitchen. I put the dough in the oven with
> the light on (I turned the burner on for about 1 minute first to get it
> nice and warm) a few hours ago and it still hasn't done anything.
>
> I feed the starter and within an hour or two it's foamy. I make dough and
> store it at the same temperature and it just sits there. AFAIK, salt is
> the only variable.
>
> Bob
>
Try the poolish method. Mix your starter with half the flour and all of the
water and leave overnight. The following morning add the salt and the rest
of the flour and go from there.
Graham