New Sourdough Starter
Wondering if anybody has any insight about my sourdough starter? I have tried to create a new starter twice this month unsuccessfully and wondering what did I do wrong.
Started with a 10 g water & 10 g whole wheat 50%/bread 50%. Room temps were 77-83 F. Feed it 1:1:1 for 7 days.
Day 1 (next day): it rose 3 times as high with no noticeable smell
Day 2: it rose 3 times as high with some baby vomit smell
Day 3: it rose 1.5 times as high with a mixture of baby vomit smell and sourness, it became watery
Day 4: it did not rise at all with some sourness smell
Day 5: nothing happened which presumably dead
Day 6: nothing happened with most sourness smell almost gone
Day 7: nothing happened with the smell of hydrated flour
This same process happened twice on the row now so I am not sure what happened as the yeast was definitely there at the beginning. It seems like the yeast just died from Day 3 where it became sour and watery, like it created an acidic environment and then committed suicide. Anybody has any insight? Is this normal?