Hello, I live in the Middle East where the climate is extremely hot and humid. I have a very young starter, little over a week old. I keep it refrigerated and feed it once in 2 days as I use the discarded starter to bake with. The discarded starter I feed and let it sit on my counter (entire house is temperature controlled). I have noticed that it rises very quickly after feeding (within an hour) and then falls. I am feeding it twice a day but wondering if I should feed it more? or should I feed it twice, let it rise and use it immediately? All the dough I have made so far has turned out fine, great rise and flavor, I am still getting a hang with the technique of wet dough but apart from that the breads taste lovely, my only concern is with this quick rise of the starter.

• Reply