Help with my 1st starter
It is almost 24 hours since I first started making my sourdough starter and I haven't done the first feeding because I don't know if the starter is fermenting. Thing is, on top of the mixture is a layer of pretty clear water. Is that normal? I have stirred this mixture a few times and each time, after a while, some of the water seems to begin separating.
I followed River Cottage Bread Book's method of starting a starter:
1 cup flour (I used King Arthur Whole Wheat)
1 cup warm water
Using an electric beater, I beat it for 10 minutes on fairly high speed. Then, I covered the mixture. It's sitting in a small crock pot with a glass lid.
Is it normal for this starter to have some clear water separate from the mixture after about 22 hours? My mixture/batter isn't very thick. Do I have to begin over?