Lia and I ran into problems after having put the starter in the fridge overnight, then feeding and discarding too aggressively – potentially to the point where we lost most of our active yeast.
The starter is not rising very quickly at all. It almost seems to be slowing down. And because it’s so hot these past few days and the starter has been living on the kitchen counter – I know our rise is not being stymied by the weather. We’ve done something wrong. I think the yeast really didn’t like being put in the fridge overnight. My previous starter (which I dearly miss now, I had it for over 2 years and it was like a pet), handled all sorts of temperature changes without breaking stride – it was consistently hungry and produced a reliable rise every time.
This new, young starter is seemingly more finicky.
So the plan now is to guard against extinction by letting it over-proof and look for signs that the starter has fully risen and fallen before feeding it again. And when we feed it, we’ll be more careful about not discarding too much. With my previous starter, I could dump the entire jar out and the remaining residue was powerful enough to cause explosive rise. With this new one, we’ll have to build its strength slowly before we start abusing it with cold exposure and aggressive discards during feeds.
Essentially, we can’t advance until we sort this out and get that quick rise where the starter triples or quadruples in size over a few hours (in hot temps, and closer to half a day in cold temps). It doesn’t matter whether we’re getting a good rise if it’s taking 24 hours to do it in hot weather. That just won’t ferment a larger amount of dough fast enough when it comes time to bake anything substantial.