Is something wrong?
So, I have this wonderful starter. It is established and I have made wonderful english muffins with it and it's awesome. I keep it at room temp, and feed it on a 1:1:1 every 12 hours and it usually more then doubles on that, very active, very happy. I wanted to try BBA's basic sourdough, so I took some of it and fed it on a 1:2:2 as per BBA to make the "barm" for the basic sourdough. I left it on the counter and when I came home 6 hours later, it had only increased by about 1/4. There are some bubbles on the surface, but nothing even close to what it usually does by this time. BBA says to let it ferment for about 6 hours or until bubbly before sticking it in the fridge. Am I expecting it to do too much? In doing some research I've read that most peoples starters have doubled in 4 hours with this ratio. I took it's temp and it was around 69....too cold? I did notice that the heat had been turned down in the house....Is there a better recipe for a beginner to attempt? I feel like a bad mom that pushed her kid too soon!
It is fine, but the cooler temps will slow your starter down a lot. Put it in a warmer place and it will perk up. Incdidentally, when you make bread dough it is actually better for the dough to proof at a cooler temperature and for a longer time because it develops the flavor more. You are not a bad mom!
I put it in the oven with the light on after I posted that last message and after looking in on it every 15 min (like a nervous mom), decided to calm down and let nature do it's work. Now, after about 3 hours (and no peeking), it has more than doubled!!! Thanks for the calm down...now if I can bother you again, should I put it in the fridge for the night like BAA says?
Yes, you can put it in the fridge overnight. I bake test recipes for PR and he often uses that technique. I have always had good results with it.
Into the fridge it goes then! I love this site, everyone is so helpful....thanks again!