Help a newbie with sourdough starter
Hello I am a newbie from the UK.
I was lucky enough to find you all last week and I read a brilliant article about sourdough starters. When I went to do my weekly feed ( day late) I noticed that my 2 have a thick watery vinegar smelling top layer. HELP! I seem to recall that this was not a good sign but I can't find the article again.
I went on a course a few weeks ago and got 2 dry starters one white and one san fran starter as part of the course. We made some amazing bread under instruction of course but the notes given and the tutor does not seem to be helpful after the event so I have been searching for answers. So far it would seem that I would gain help from the book Dough by R Bertinet so have put on my xmas list!
Ok here is where I am today;
Made up both starters using 50g starter and used 50g white flour and 50g water for white
and 50g rye flour and 50g water for san fran. Left out for 6 hrs then in the fridge.
Fed 6 days later as above after removing and discarding about half the contents.
The next week I did same 3 times in a row so that I got about 400g of starter I think and then made bread following recipes from the course. The sourdough was ok but could have been better but the rye bread was truly hideous and it took 3 days to scrape out of the tin as it did not even bake properly so I was hacked off and really downhearted and have not made any bread for about 3 weeks but try to feed the starter as do not want to lose.
I was delighted to find this sight as it has made me feel keen to try again.
At the moment, both starters are out of fridge in the kitchen which will get colder through the evening and night but I am not sure what to do so I may return to the fridge until I get advice.
It would great if someone could point me to the page where there was all the advice about rectifying any starter problems also if there is a page where someone has tried UK bread baking as I believe the measures and some of the ingredients are different? I use an electric fan oven. My goal is to make bread once every 10 days or so if possible and I would love to freeze the starter to save moeny constantly feeding each week.
Thank you in advance, please be gentle, it is my first time!