Tartine Starter Q
hey all, I'm a newish baker!
im trying to work with the starter recipe in Tartine No 3 and I can't tell if it's working for me. I've followed all of the steps (50/50 wheat/white flour mix, 300g water, fermenting in a bowl for 3 days) and there's almost no smell to it and the top is really crusty with super wet dough underneath. Is it ruined or should I just give it more time?