I think that there’s something w my starter, someone told me to feed it back to back and i did so and it started doubling and even tripling in size in 4 hours so i decided to try and make a batch of bagels with it but it just doesn’t feel like it’s active or the dough is doubling in size…
Ive been growing the starter for a little over two weeks now and it's been responding well to 1:3:3 feedings so I attempted a loaf but it turned out so dense and didn't rise well during bulk fermentation, so is it due to weak starter or something else? For the first loaf I used 100 g of active starter 500 g of bread, flour and around 350 g of water and 10 g of water. then I saw if I have a warmer kitchen I should reduce the amount of starter so for second loaf I did around 60 g of starter 300g bread flour and 50 g of whole wheat flour and 250 g of water with 10 g of salt.