I've had a Camaldoli starter for a couple yrs now and I've always thought that it isn't as potent as it should be? The Camaldoli sees roughly 1-2 month hibernation periods in the fridge. Once out of the fridge I will set it aside for an hr before its first feeding. I keep 20g of starter and add 25g flour and 25g water (lukewarm filtered). This takes usually between 8-12 hrs before bubbling occurs. After the first feeding there isn't a whole lot of size increase, mainly bubbles with slight increase in volume. By the 4th or 5th feeding my product is doubling in volume but not at rates others on the site have mentioned?
1. Feeding - is 20g starter, 25g flour, 25g water suitable feeding ratio? (I've also tried 20g starter to 40g flour, 40g water. I've noted more activity but still the long intervals
2. The long activation period means equivalent rise times with the dough - I use 15% starter (bc 9% didn't seem to rise quick enough) with 2-3 hr counter ferment followed by 3-5 day cold ferment. Once out of the fridge it usually takes 8 hrs to increase 30-40 % in size. This seems extremely long for dough to rise?
Thanks in advance for any info!!