new to sourdough and it's dormant? or worse?
I started a sourdough starter about a week ago using Paul Hollywood's flour/water and a grated wild apple. After 2 days it bubbled up so much it overflowed the jar. Following Paul's recipe I fed it by discarding half and since then it has pretty well done nothing. I think I am confused about when to feed it. I understand from reading that perhaps I have fed it too much and discarded too much of the right yeast. The past few days it just sits and develops some fairly clear liquid on top and smells very faintly of vinegar and is runny like thin pancake batter. There do not appear to be any bubbles this morning. During the day it sits not far from the wood stove and is about 70 to 80 F. Since our house cools down to 61F at night the last 2 nights I have put it in the oven with just the light on. What next? Do I need to pitch it and start again, or is there still hope?
Thanks for your help!