Troubleshooting my starter
So this is my first post, so forgive me if I do not follow some of "The Fresh Loaf" etiquette. I have attempted to make a starter a few times now, but have not had much luck. I have been following this starter recipe. My first attempt was with 100% whole wheat flour, and my second attempt was with a 50/50% whole wheat flour and all purpose white flour mixture.
During both attempts, all was looking good up until day 4 or so. Up until then, the gas bubbles kept getting larger each day, and the smell of the starter was quite potent. After that point though, I noticed a very quick decline in the amount and size of bubbles until there were practically none left. In addition to this, the smell went from a strong smell of sourdough, to smelling just like flour again. The texture also changed quiet a bit too. The consistency went from thick and almost like a semi wet cookie dough, that still held its shape (if that makes sense), to a runny consistency, which is almost comparable to a brownie batter. One my first attempt I kept up feeding until day 8 or 9 to see if it would bounce back but to no avail.
I'm not sure if I am over feeding or something like that, as I am very new to this. Again, I have been following that recipe. I have looked at a few others too and they seem to be pretty similar. As of right now, every day that I feed, I keep 40g of starter, and mix that with 40g dechlorinated, room temperature water, and 40g flour. I keep it in a warm (70 degrees roughly) spot, and keep it in a mason jar, covered with a washcloth to keep the moisture in, but to allow for some airflow.
All advise is welcome. I am very eager to get my starter off the ground!