Sourdough starter question
Five days ago I started 2 sourdough starters. One, a thick one, I have already given up on. The other, thinner, has gotten beyond the disgusting rotten grain smell and now has a very nice, sourish, sweetish smell. But its definatly not raising up in volume much. I have been searching these forums and I think it may be that the starter itself is too thin. I would describe it as pancake batter consistency.
So, can I gradually thicken it?
I am feeding twice a day, 12 hrs apart. We have a "swamp cooler" and the temp in the house fluctuates. I did just set it in the oven with the light on, its 70* in the kitchen.
I started it with rye and WW flour, but today started feeding AP flour. I have used only flour and water to get it going.