Amateur to sourdough: Is my starter strong enough?
OK so I'm new to sourdough starters and have been trying to get mine started since last week. I started out by mixing some filtered warm water, a little bit of commercial yeast and some unbleached all purpose flour. I put it in a stoneware crock with a lid and put it in my closet with a space heater to keep in warm. The by the 2ad and 3rd day I was surprised it had already began to smell nice and sour and was full of bubbles! it was really amazing.
My sourdough yesterday before feeding. ^
5 minutes after feeding.^
One day I accidentally used unfiltered water from my kitchen tap instead of bottled water. I panicked at first but it didn't affect it to much, or so it seemed. By day 3 I tasted it and it was sour and had a sour smell still. I have been feeding it twice a day and have been trying to keep it warm (sometimes I don't turn on the space heater.)
My starter today after I put it in the fridge yesterday. ^
After I stirred and fed my starter with warm water ^
I'm still getting bubbles but it doesn't rise very much and it seems that the bubbles are getting smaller and less frequent.
Also I live at 7,200 so there is a big altitude factor involved.My starter smells different and is actually tangy(it actually leaves a taste in your mouth)
Did I mess my sourdough starter up? Is my sourdough ready to use?
I do apologize for the large images and long post. Thank you.