I tried to make my first loaf of bread today but unfortunately the sourdough is not rising. I presume the cause is the lack of activity in the leaven but i thought id ask people with experience behind them.
The starter and recipe Im using is from the 'natural tucker bread book'. Its just a 100% wholemeal Demeter sourdough. The starter was made a few days ago with equal amounts of water and flour. After 24hrs it started to bubble away and at that point i fed it again with a little more flour and water. Its been two days since then and i fear they maybe my starter wasnt active enough when i made the dough this morning?? IT smelled quite strongly though. Im unsure if i was suppose to re-invigorate the starter just prior to kneading? maybe it was something else?
Any help appreciated
Have a great day!