Newbie looking for a starter mentor <3
I hope you are all staying safe and sane.
I made a starter about a month ago with organic whole wheat flour at 100% hydration, with 45g of flour and 45g of water. After the first week(ish, maybe 9 days), when it was rising to about double, I put the discard (roughly 1/2 of the volume) into a new container (both containers are plastic, does this matter?) and I have been feeding both once a day, with unbleached, unbromated King Arthur AP flour since then. They were suuuuper runny, like I could pour the discard into the sink and it would just go away, I didn't have to rinse it or dissolve it, it would slip right from the spatula, I didn't have to wipe it. It had bitty bubbles and smelled yeasty but it wasn't really doubling in volume.
In the last week, I started adding 5g more of flour than water and it has a little more body, the bubbles are a little bigger, especially when I stir it, I see bigger bubble structure inside, but it's still pretty runny. It's watery but stretchy. If I tried to scoop a spoonful to see if it floats it couldn't hold its shape on a spoon at all, though.
Is that normal? should I keep going? change something?
Also, when can I put them in the fridge and feed them less often? and if I need to use, let's say, 250g of starter, do I need to feed it little by little until I get to more than 250g so I don't use it all, or how does it actually work?
Sorry, I'm excited about having something grow from nothing but I'm pretty ignorant of the process.
I look forward to hearing back from someone! thank you for your help! :)
<blockquote class="imgur-embed-pub" lang="en" data-id="a/g6ibaez" ><a href="//imgur.com/a/g6ibaez">runny sourdough starter</a></blockquote><script async src="//s.imgur.com/min/embed.js" charset="utf-8"></script>