Hello
I new here but baking sourdough for quite some time
I have a new starter about 2 weeks old, it rises 2-3 time is original volume in abou 6-8 hours depending on the inoculation ratio
Im Im adding it to the dough after an autolyse, kneading for 5 min rest 20 and adding the salt about 2.5%
It used to be ok but with the new starter the is not raising as it should and i dont know why
The temperature is about 23c /75 f
The starter is 50% Ap and 50% fresh milled hard wheat
It can take about two months before the starter reach its full potential.
So two weeks is very young.
I guess it needs to develop more yeast.
It would help if you can keeping it a bit warmer in the first week(s).
Just got it out of the fridge after 12 hours
Didnt rise at all so given it a couple hours outside and it started to rise
I ll bake it in an hour i ll see how it goes
It did rise but not so kuch in the oven
Cant get a realy open crumb
What percentage fermented flour did you use?