Hi my name is Lisette, I live in the Netherlands and I just joined this group.
Started my first sour dough starter because one of our daughters is on a diet which excludes normal yeasts.
The starter is bubbling a bit on the surface but not much below. I refresh it every morning with 70 grams of white flour an 30 grams of rye and 100 grams of water.
Should I stir the starter in the evening as well or leave it alone?