Sourdough becoming less active - what to do?
I'm new to the website/forum after searching for sourdough starter resources, but I just wanted to look for an answer to my specific problem before I proceed.
I started/fed my starter according to the Sourdough Starter-Along series on Serious Eats (http://slice.seriouseats.com/sourdough). My starter is now 11 days old. Things started out well - the starter had lots of bubbles and was very strong smelling by day 3 (which I now realize is mostly due to bacteria), but since then, it has become less bubbly and now smells mostly like flour and water with just a hint of sour. I have never seen it expand in volume. My main question is, am I overfeeding it or underfeeding it? The Serious Eats series goes by a once-a-day feeding schedule of 1:1 AP flour and water, by weight. I have already thrown away half of it (ok, I'll admit, I attempted to bake with it, and the dough/bread did not rise at all) - what should I do next?
Thanks for your help!