hi guys. I am very new to this (5days new to be precise)
started my starter day 1 - 75g flour to water
day 2 waited 24 hours not much happened, same quantities of flour and water added. No starter removed
day 3 more bubbles slight tang at 24 hours same amount of flour and water added no starter removed
day 4 separation of water from mass, about 1cm of water At top. Stirs to a thick cream consistency. SmelL not particularly nice, like baby sick almost. Taste is tangy/vinegar not unpleasant but not “nice”
day 5 (today) I’ve thrown away all but 100g of the started and added a further 80 of flour and water so like a 1:1.5:1.5 sort of ratio.
im using tap water (tepid) strong white bread flour (shipton mill) I would estimate my average room temp is around 20/21c
first am I still on track to recover it, is not what should I do? Am I looking for it to double in mass to know I’ve recovered it?
Help would be appreciated