i used the starter for the first time last nigh in our dough. i made a 16 inch lehmann with liquid preferment from Pete-zza's recipe in the lehmann thread, followed all instructions, 24 hour refrigerator rise and two hours on the counter. this pizza was awful!
the dough did not rise at all during baking, it was gummy and raw tasting in the middle and you couldnt taste the starter.
i am afraid i messed up the starter by thinking it had activated when it actually had not. when i thought it activated it had grown triple its original size, not really foamy or bubbly, but some signs of growth, then i put it in the fridge. i thought it was done, but last nights pizza almost made me give up!
the starter smells good, maybe not fully activated? this morning i dumped all but 1.5 cups, filled with water, stirred vigorously, then fed 3/4 cup flour and 1/2 cup water as per instructions and placed back in the proofing box at 90 degrees.
if it foams can it go back in the fridge or should i continue to feed on a schedule for a certain time to get peak activity?
any advice would be appreciated.