Good morning. I'm new here. I've been baking simple breads for years but have recently entered the world of wild-yeasted bread. I started with Tartine's Country Loaf and I have a slew of questions. Perhaps some of you can help.
I got my culture going with no trouble. It looked and smelled just as the book indicated it should.
The I began feeding the starter once daily. My first question is about the texture of the starter. When I use equal amounts of the 50/50 flour mix and water the batter seems very thick. I have attached a photo. Is this thicker than it should be? I have also been moving the starter to a clean bowl once I feed it. Is this a bad idea for any reason?
So after I feed the starter it does seem to rise and get some bubbles some of the time. It gets that acidic/sour smell going but it doesn't look like it's doing much. I have been feeding it for a week today. I live in a cold climate but my kitchen is about 65 degrees. The book suggests keeping your starter in a "cool, dark place". Is 65 degrees too cold? Does this sound wrong or do I just need to give it more time?
Thanks so much for reading!