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I am trying to nurse my sick starter back to health and not getting the results I want.  About 10 days ago I started a vigorous attempt to revive my barely living starter.  I have been using 1/4 c. of starter, 3/4 c. flour and 1/2 c. water. I let it sit out for 12 hours and then refridgerate it for the next 12 hours. I then repeat the process day after day.   The starter has progressed some.  12 hours after feeding it has not doubled but has risen maybe half it's size.  It usually has very vigorous bubbles on the surface and 1/4 of the way down but not throughout.  What can I try to get it to double.  Any sugguestions?

Makes 16 flat Bread

1 Kilos flour,unbleached,whole wheat,or a mixture of the two

1 teaspoon salt

1 teaspoon sugar

1 Tablespoon yeast

1 Tablespoon Baking powder

2 cups water

5 Tablespoons oil

1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.

2)cover,let rise in warm place until doubled in size ,about 1 hour.

3)Divide dough into 16 pieces. Roll each to a 20 cm round.

4) preheat the oven to 550 degrees. i do not  have a baking stone,so i use the grill pan

5) Bake for 1 minute per side.

6)Open the oven and place the flat Bread on the hot baking surface. They should be  puffy after 1 minute.

Zainab's  flat Bread+Arabic flat Bread

zainab

http://arabicbites.blogspot.com/

...to get a good pizza, that is. I joined this forum a few days ago and mentioned that I make pizzas, and a few fellow bakers asked for photos and my recipes. When I first started making pizzas several years ago, I used a dough recipe from the Silver Palate New Basics. But, the baked dough was very doughy and bready, not at all what I wanted in a pizza. I prefer it to be somewhat on the thin side, crisp on the outside, chewy on the inside, and blistered all over with tiny bubbles on the surface of the crust. That's how the dough at our local delivery place is, and I love it (but their toppings are never right and I hate their sauce, hence the necessity to make my own). Anyway, a few weeks ago I was googling pizza dough recipes and found PR's Neo-Neapolitan right here at The Fresh Loaf. What a difference that all-day, cold fermentation makes! The crust on my pizzas that night was exactly how I liked it, with full flavor to boot. So now I have a real "new basic" dough recipe. For sauce, I always take a 28 oz can of tomato puree, stir in a little minced garlic (the microplane is great for that), fresh basil, oregano and parsley (or dried if I don't have fresh on hand), a bay leaf, and some freshly-ground black pepper. Bring just to a boil, then lower to low and simmer, covered, for up to 20 minutes or so. This makes plenty of sauce, enough for at least 4-6 13" pizzas. And don't forget to remove the bay leaf. Here's one of the pizzas I made last night:
And here's a close-up of the crust:

I prefer plain cheese pizza, with mozz and parm regg. But my husband likes them loaded. Last night he had a few slices from the one pictured, with cheese, pepperoni, and ham. It was good!