Hello,

I am having all sorts of trouble with sourdough breads. I never seem to get a good rise (dough doubling in volume) during my bulk fermentation, no matter the temperature or amount of time I use. I am wondering if perhaps my starter is never quite ready. I take the starter out of the fridge and feed it once a day for a few days until it is very bubbly within 12 hours of a feed. It usually doubles in height but I have never seen it grow to the extent you show in the above images. I am guessing I need to feed it more frequently and for longer to get it to “wake up” and be that active? I always use equal parts water and flower, and it’s always VERY liquid with almost no dough consistency to it. Do I need to use the bread flour for the feedings or can I use AP flour?

Thanks for any help you can give.
Tom

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