A lot of people wonder why their starters never seem to work. Most of the problems beginners encounter in making a starter is that it does not rise at all. The people new at baking always find themselves complaining as to why their dough that is supposed to be growing just flops, like lazy and heavy dough, unable to double in size visit this link.
It is important to know that temperature plays a major role in the rising starter. It affects the reproduction and activity of the organisms striving in your sourdough. Mostly at 76 F, the starter can double in a span of four hours, while if at 69 F the starter will double in a span of six to seven hours.
When the temperature varies where you are located, you should adjust to it and patiently cope with it, like how your starter does. Being impatient and doing all sorts of things like adding excess ingredients on your starter will not do any good, it will not even speed up the rising, unless you add yeast, which will only make creating a starter pointless.
You really need to allot some time for your starter, adjust your expectations and your timing for it to work out the way you want it.
When it had risen double the size, storing it is much easier since it must always be stored in the refrigerator. No more temperature consideration whatsoever. When it had been staying in the fridge for more than three days, remember that it can’t be used directly for baking. You need to have to let it stay under room temperature before mixing it to the dough prior to baking.
You can store your starter for up to months. Just make sure that you feed it regularly and then you can take it out anytime to add to the dough for optimum bread quality. Getting the right temperature and while the starter is still growing will yield you the healthy starter you desire.