I just started a new starter trying to follow the recipie by another blogger - sourdom on this forum. I'm in the USA so I had to try to figure out the measurements. I ended up using 4 tbsp water and 4tbsp flour. I have been using just white flour b/c I didn't have any other flour. I have been feeding it for about 4 days now and it is the consistancy of sticky thick pancake batter. It bubbles a little when I stur it but its not doubling in size or anything. The starter I use to use was a potato flake, sugar mixture. It was a good starter but a little sweet. I was trying to do a more traditional sourdough.
Am I doing something wrong or is it suppose to be this consitancy? It doesn't smell bad just like flour. I attempted putting 2 tbsp sugar in it last night to see if that would help "feed it". Any thoughts or suggestions? Do I need to start over or do I really need to go and get wheat flour to feed it? It has been sitting in a glass pint jar covered loosley w/ a paper napkin. Do I need to cover it to keep the gases inside?
Any help would be appreciated. My husband LOVeS sourdough. The temprature here has been wierd latley. One day its been 50' and another 70' but we usually keep our house at about 65-68'.