New starter advice please
Been making up my Sourdough Starter following the River Cottage (UK) book: equal portions of flour/water, discarding half each day for first few days etc.... usual thing I think.
After whisking each evening I am finding my starter highly separated by morning. Is this normal. The starter looks pretty active: lots of small air bubbles fizzing up the sides of the glass when I gently tilt it, for example.
Should I just be whisking this liquid back in or pouring it off?
I'd like to make my first batter this evening & attempt my first loaf tomorrow so any help appreciated.