Thanks for the tips! That could have been my problem - too many warm things. Room temp WW flour (store bought, unfortunately), warm water, and extra warm start. My start is finally started growing in the fridge, which is a complete shocker for me. That is what I struggled with most in the past. My start would grow fine in a warm place, but NEVER in the fridge. So next time I will use my cold start, and some colder water and see how it goes. Plus I will add a bit extra flour, and see if that helps, too.
I will keep you posted. We can do this!
Oh, did your start ever produce a sulfur-smell when it was growing and room temp? It seems when I let mine sit too long at room temp until it has peaked and gotten hungry once more that it will smell pretty bad, esp if it is sealed and hasn't been able to breather. :P
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Thanks for the tips! That could have been my problem - too many warm things. Room temp WW flour (store bought, unfortunately), warm water, and extra warm start. My start is finally started growing in the fridge, which is a complete shocker for me. That is what I struggled with most in the past. My start would grow fine in a warm place, but NEVER in the fridge. So next time I will use my cold start, and some colder water and see how it goes. Plus I will add a bit extra flour, and see if that helps, too.
I will keep you posted. We can do this!
Oh, did your start ever produce a sulfur-smell when it was growing and room temp? It seems when I let mine sit too long at room temp until it has peaked and gotten hungry once more that it will smell pretty bad, esp if it is sealed and hasn't been able to breather. :P