Sourdough starter won't start
I decided to try my hand at homemade sourdough as it is considered low FODMAP, which would help my love of homemade bread baking and digestive issues coexist in peace. Sadly, however, I have already failed two times so far at creating my own starter. I tried to follow two different set of instruction/recipes to create a starter, but both failed around the same time.
The first recipe: Start with a 50g flour/50ml water, double that on the second day. From then on each day i would leave about 50g of flour but expand the feed (always on a 1:1 ratio) from 50 to 250 each day to increase the volume. After a week, it was supposed to be lively. In actuality, it was very alive and would more than double in size each day but then on the 5th day it slowed down considerable, and did not rise at all on the 6 day. I tried to refeed it for 7th day, but nothing moved, barely any bubbles.
Second recipe: this was a thicker one, as i had read that it can be more effective, and also just wanted to switch things up. It starts with 1/2 cup of water for 1 scant cup of flour. You would leave 4oz after the first and second, and always refeed it the same 1/2 cup water and 1 cup flour. It explained that on the second day the activity would pick up, and from the 4th day you should feed it every 12 hours. In actuality, it started to rise on the first day, and rose so much on the second that it came out of the jar and I had to switch it to a gigantic one. It probably almost quadrupled in size. I was very exited and thought it was a good sign, and thus started feeding it twice daily right away. After the second day of twice-a-day feeding it looked like it was slowing down again. On the 5th day it did not rise at all. I re-fed it this morning hoping that it would come back, but i doubt it.
Can somebody give some advice with similar experience? I would get it if it never showed any sign of activity, but i am very confused by the fact that it looks SO alive and then two days later...nothing. The first time around i was keeping my flour in the fridge which i thought might have been the reason why it died, but the second time i was not. I keep it on a sort of ledge not too far from a heating source so that it nice and cosy. I willing to take the time necessary to do whatever, but at what point am I just wasting time and flour.
Any and all sound advice will be greatly appreciated. I've been thinking about doing my own sourdough for a year now, so the last few weeks have been really disappointing.