One more question in the article you sent me is the ripe starter one that has risen and already fallen or one that has only risen not fallen. I am trying to make bread once a week on Fridays/Saturday. so my schedule is refrigerate my starter take out on Tuesday night and let it come to room temperature, fee Wednesday morning and let it rise and fall (usually takes all day for my house is pretty warm), Wednesday night or even Thursday morning feed starter for a second time then by Thursday night/ Friday morning it will have risen and fallen and I start making my dough. I’m wondering if maybe my dough could also be dense because I’m using my starter after it’s fallen? I’m so new to this but I’m fascinated and want to soak up all the information and master this skill!

• Reply