Introduction and sourdough starter question++
Hi I am new to the forum and new to sourdough and have another starter question. My starter(equal amounts by weight organic strong white flour and water= 500g total) is now at Day 7. Day 2, huge reaction which I think due to bacteria. Day 3, discarded half the starter and added 100mgs of both water and flour. at Day 4, I thought I lost it with no signs of action. I drained the liquid off the top and persevered with feeding, throwing 50% away and mixing in 100g strong white flour and 100g water daily. Day 5, a few small bubbles on top Day 6, slightly more and larger bubbles. I read on a blog that adding 1/4 tspn apple cider vinegar would acidify the mix and might increase the action. I did that this morning(Day 7) and have more bubbles on the surface. However, even though it is kept at 25c. the mix has never risen and fallen back. it is as if the bubbles come to the surface and disperse. Does this mean the mix is too wet and should I try to reduce the hydration? if so how please? BTW, it has lost that slight sick smell it had on Day2-4 and now smells pleasant. Not sure how to describe it.