New to sourdough - what to do?
Okay, I'm sure this has been covered many a time; my apologies.
I have sourdough starter in a crock-pot in the kitchen. No mold. Brown stuff on top - hooch, is that what it's called?
I made a loaf out of it. The loaf didn't rise. Even after two days at room temperature. I finally gave up and baked it. It rose, and I ate some. SOUR! I mean, really sour.
So, since it didn't rise, I made another loaf, added a lot of honey to it, and just baked it without leaving it at room temperature. It's dense and heavy. It tastes all right, but it didn't rise at all.
What's the best way to approach this thing called sourdough?