A Sourdough Non-Starter
I know this is a rather common question around these parts, but I'm very new to sourdough, and my seed culture that I've been working on just doesn't seem to be turning into a healthy starter. I started off from the BBA formula to grow a seed culture, but by day 3, when the culture was supposed to have doubled in bulk, it had not, and but had grown by about half instead. As instructed, I discarded half and mixed with the prescribed flour and water and fermented for 24 hours. It again failed to double in bulk, at which point it says to leave it out for another 12 to 24. I did this, but it never got any larger than the growth by half I mentioned before.
Since then, I've diviated from the BBA book and went to the sourdough FAQ that I've seen posted around here and tried the tablespoon method for reviving a starter. I've let that ferment for 48 hours now (almost exactly). The starter has about the consistency of pancake batter now (perhaps a bit wetter), has a ton of bubbles in it, both large and small, and appears frothy on the surface (to me, but then I'm not sure what I'm supposed to be looking for, exactly). However, it doesn't appear to rise much (if at all) after remixing with flour and water and totally fails the smell test (like whoa does it smell bad, but then I've never been good at describing smells).
What is my next step in attempting to revive this bad boy? I've read about 1:1:1 ratio feedings (is that by weight or volume?) but also seen people talking about 1:2:2, 1:4:4 and 1:6:6 feedings, and to be honest, there's so much data, especially in the 165 post long thread, that I'm a bit in the tall grass on this one.
Thanks to anyone who can help!