Long time lurker, first time poster - levain triples but almost no dough rise?
Avid reader of articles and posts on this site for many a year, finally think I need some help though as I'm very lost!
Been baking yeasted breads for years but finally thought I'd have another go at making my own sourdough.
Regular feeding schedule for my starter (9am and 9pm, 1:4:4 ratio) and very consistent rise from it - doubles each time and we're in winter here so room is < 20c. The starter is now about 50 days old.
Used a proofing box yesterday for the first time for my levain and bulk fermentation because of the temps just to see what difference it would make - levain tripled in 4 hours, which I took to be a good sign. BUT.... here's where I've been hitting issues consistently with my sourdough (probably on my 15th attempt now)...
Everything after that doesn't really get much rise? I've tried room fermentation, slower cold fermentation, cold proofing, different hydration levels from low 60s to low 70s... Even more confused if anything after seeing my levain triple in 4 hours in a proofing box. I'm using fresh flour from a brand that gets great reviews from sourdough bakers.
Genuinely confused what's going wrong. The proofing box for the levain tripling has only confused me even more if anything as I had been thinking that my starter wasn't strong enough but that now seems less likely?
Start with something like 50% or 60% water and mix. Stir well each 12hrs and wait for it to thin. Once it's thin repeat. A good starter will get thin in 24hrs. After a week or 3 or 4 it should be a starter. It will take a little time. Enjoy!
I already have a starter, thats what I'm producing my levain from? The start is 50 days old and behaves very well. Doubles in consistent times, etc.
Used a proofing box yesterday for the first time for my levain and bulk fermentation because of the temps just to see what difference it would make - levain tripled in 4 hours, which I took to be a good sign. BUT.... Everything after that doesn't really get much rise?
1. What portion of the overall flour came from the levain, and how much new flour was added at mixing? If you're unsure how to figure this, then how much starter, and what is its hydration?
2. What is the temperature inside your proof box?
3. How long did you give the dough to rise?
Could be your proportions are just off for the season you're in, or you're not giving it long enough which is not uncommon for new sourdough bakers. The answers to these questions will help someone here help you.
Welcome
Here's a guide to what I usually see with my standard active starter refreshed with all-purpose (US) flour.
With 2 - 3 oz (57 - 85 grams) of 100% hydration starter, in 15 oz (425 grams) flour, I expect bulk fermentation to take around 10 - 12 hours on my counter at room temperature (72 deg F - 75 deg F) (22 C - 24 C). In that time I expect the dough to roughly triple in volume. I might have done a stretch-and-fold session after 5 or 7 hours if the dough were expanding faster than expected. That would deflate the dough, but it would still hit that triple mark again at the 10-12 hour mark.
At that point I would shape and proof the loaf. Proofing I would expect to take around 1 1/2 - 2 hours give or take, depending on all the other variables.
Those 10 - 12 hours are long enough to bring out a very good flavor from the dough even without retardation.
If I were to put the same dough in my proof box at say 78 deg F (25.5 C), it would probably be done with the bulk ferment in maybe 5 hours (I'm less certain about this number because I haven't done it this way as often).
If the OP is using a much larger amount of preferment or starter, and a fairly warm proof box, the dough might be getting over-fermented in 4 - 5 hours. Depending on all those unknown factors, of course.