Sourdough needs a lift!
I started my first sourdough levain last Saturday. I have been following a recipe for a stiff dough levain starter and have beeen following every day as described.
I accidentally put 20 extra grams of water in it but added a few extra grams of flour to combat this.
The starter is now smelling and tasting quite sour but there are only a few bubbles. The starter has not yet kicked into action and has not yet doubled in size (5 days from start).
Could this be because the room temp is not high enough?
Recipe is from Local Breads, Daniel Leader.
All help gratefully recieved