Did I mess up my Tartine starter?
This is my first time doing the Tartine leaven process. I have been following the book very carefully but wonder if I messed up with my first feeding? When I created the starter I used 50% central milling artisan craft and 50% whole wheat. I used water at about 79 degrees. Within 2 days the starter was very active and rose a nice 80%.
It had the stinky, acidic smell as described in the book so I discarded 80% and fed it, keeping it the same consistency. This time I didn't stir it with my hands and I also used 70 degree temp water instead of 80 because I didn't see the book mention warm water on the first feeding. Although in the book it mentions warm water on both the original starter and the night before making dough.
It's been 24 hours and I went to refeed but realized there was no rise at all.
Did I mess up the culture by not using warm water? Should I start over? Should I refers even though there was no rise after 24 hours on the first feeding? Thank you!