My starters has surface bubbles, is it ready yet?
I recently began to revive what looked like a dead started that i had started about 2 weeks ago and had left in my fridge. I took two tbsp. of starter and mixed in 1/2 c. of flour and a little less than 1/2 c. of water, I covered it loosely and let it sit out on the counter for about 24 hours. Each day for the last 4 days I have thrown out all but 1/4 c. of starter and mixed 1/2 c. of flour and a little less than 1/2 c. of water in. I then cover it loosely and let it sit out. Now the starter has bubbles forming on the surface about 4 or 5 hours after feeding but it never seems to rise up or show bubbles throughout the starter. It is the consistency of pancake flour and smells slightly sour. Is it ready to bake with yet or should I keep feeding as I am or step up or change the feeding? Exactly what am I looking for? Will it rise up and have bubbles all throughout? Am I doing right by leaving it on the counter if I feed it every day?