So I just took the plunge into Tartine sourdough the other day. I've been making yeast breads for almost 20 years and I'm ready to bring my bread to the next level.
I made my starter to the specifications in the book and I've begun to realize after reading around here, that they might be lacking a bit in specifics.
I'll lay out my experiences and my conclusions and I would love some insight as to whether I'm on the right track.
I made a 50/50 mix of ww and ap flour. Mixed it with equal amounts water. (I think this is where I went wrong first. I think my mix was too wet. from what I'm reading, people normally start much thicker.)
I waited three days. There was a bit of bubbling and a vinegary smell. Note that my kitchen temp is between 64-69.
I discarded about 80 percent and added equal parts flour mix and water.
I repeated this step for several days. The result was a mix that didn't really seem to do anything. No rise and fall. No bubbles anymore. It still just smells vinegary rather than yeasty.
I think that I didn't wait long enough before I began discarding and feeding. I think that doing this I may have weakened it too much. I also think the mix was much too watery.
What I did today:
Today I didn't discard at all. I added just more flour mix and thickened it to a stiff batter. I am also stirring it occasionally in hopes of getting it going.
My question: So for the next few days until I see more activity, should I just leave it? Should I feed it and not discard? Should I discard a lesser amount?
I would really appreciate some advice.