First Bake - Sourdough
I am new to this forum and am excited. I have many questions.
Starter: I used T85 flour for my starter and maintain it using a 1:1:1 ratio. Now, I have not been tracking the rises nor quantifying it. I have just been feeding the starter everyday at the same time for the past month. Starting out, how much should my starter rise before replenishing it? Is consistency key here or handled day to day? My environment doesn't change too often.
Bake: my bakes have been frustrating because they come out looking dense. I'm not sure how to fix this issue.