Tartine Starter Attempt 1
I love breadmaking and love the look of the Tartine breads so this is my new goal as far as what I want from my bread. I have made successful starter for my pizzas and now attempted the tartine starter from the book.
I have a glass jar and filled it halfway with water and added a handful of 50/50 blend of kabf and whole wheat flour. It was supposed to be a thick batter but was too watery so I added moreflour tothe mix. I mixed it by hand and covered with a towel and left it for 2 days on my kitchen counter with a temp of 72 degrees.
By day 2 it was actice and bubbly with lots of foam and a cheese smell. On day 2 I went to discard 80% as per the book and noticed that it was separated and kind of watery so I mixed it all togetether and discarded 80 percent just by eye. I added a 50/50 blend of my mix and did same routine as step 1. When I came home from work that day I noticed it was super watery and no bubbles at all, so I just waited till this morning to see if any bubbles came about.
This morning nothing at all just a watery mess, so I added more flour and water this time abour 60/40 flour to water mix and blended with my hand and coverd.
My question is did I start the feeding process too soon? Can I still save this mix and get the activity I need? Did I do the right thing by adding the 60/40 blend?