First starter... confused...
Ok, I'm using the 1 cup unbleached white bread flour to 1 cup water method... I'm using tap water, but it's from our well and there is no chlorine or chemicals added.
After the first day I could already see bubbles and by day two there we quite a lot, but the volume was not 'doubling'. I have been feeding daily by pouring out 1/2 the starter and adding another 1/2 up flour and water. It is a bit cold in the room (68 or so) but not bad...
Anyway, lately for the past couple days there seems to be less and less activity and the starter seems to be getting thinner and thinner...
Is it dying? Or have I failed to catch yeast? Should I thicken it with more flour than water? What should be the consistency of the starter? So far I'm pusing onward with the same plan but I guess I'll aim to thicken...
any advice would be much appreciated...
Ken