Problems building a starter
I'm having a lot of trouble building a sourdough starter and I don't know what to do anymore.
I've tried I think 15-20 times with several recipes (like Hamelman's or Chad Robertson's), with different kind of flour and water (even bottled water!), honey, fresh fruit, different temperatures...
EVERYTIME it goes the SAME way, regardless of the changes I try to apply: it starts really well and fast, usually in 20 hours it's already almost doubled. After that, when I start mixing it with new flour and water, it slowly dies. It dies with the exact same pattern no matter what I do.
I'm really frustrated right now... does anyone have any idea of what's going on? Is it possbile that there's some "bad" bacteria in the air in my house that kills it everytime? I know it sounds weird, but really I don't know what to think...