Saving a sourdough dough that is rising slowly or not at all?
I usually have this sourdough pretty well mastered, but the starter wasn't refreshed and i used it anyways. The starter bubbled overnight with new flour and water, and then I added more flour, salt and diastatic malt powder. 5 hours later, the dough isn't risen the way I'm used to seeing it. I gave it a few turns and it has nice texture and some bubbles, but no real lift. What to do?
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