need advice on maggie glezer sourdough starter
i need somee advice on the maggie glezer sourdough starter. i am at the part where i have firmeed up the starter and it is a round ball. she says after one day of fermentation like this it will not have risen at all but will be very gooey. she says to refresh and continue.....well the dough doesn't seem any different than a firm round ball like it was yesterday, not gooey at all. should i refresh or wait another day? the previous days seemed to look accoding to her comments, but once i got to the step where you throw away all but 30 grm and refresh such that it goes from a soft starter to a firm starter...that is where things don't look as they should. any advice would be appreciated! thanks! this is my first 'real starter....' i have the reinhart starter and la brea bakery starter going at the same time....in case one fails. oh i'll mention that the temp of my kitchen is about 75 deg in the morning and gets up to 79 in the afternoon (texas)