I am a sourdough newbie in need of some coaching, please!!
I have read soooooo many sites, forums etc on sourdough starters before embarking on my own journey. I must confess I am particularly drawn to this one because of how friendly and helpful the community seems to be.
But for all the reading I'm doing I still feel so unsure about what I'm doing and what I'm meant to be seeing. I have to confess I am on my third starter in the space of 5 weeks. I am completely sticking with basics and just using spring water and organic white flour.
The first one I was measuring flour and water in equal quantities but in cup measures and now realise that scales are the way forward. The result was that it was always too liquidy and never got any bubbles. The second one and the one I'm on now have been very similar so having ditched the second one because it was developing a grey watery film over the top (now realise that that is ok) I am keen to do everything I can to get this current one to the oven. My issue is that it doesn't seem to grow like I read about. It gets the right texture and smell, gets quite bubbly etc - and looks the part enough to get me all excited but then doesn't go anywhere, ie doesn't double in volume. Sometimes I think if I squint hard enough I may recognise a tiny bit of growth but nothing like vesuvius eruptions I read about. Do I need to wait for this? I'm probably on Day 7 or 8 with current one.
I live in the UK. Our summer days have been patchy and our evenings have always been cool.
One final thing. (Sorry for the extended saga). When people are throwing out their starter to feed it, what is the best way to do it so that the whole jar doesn't get all covered in the starter? I'm paranoid this bit will go mouldy so furiously attempt to wipe it down. Surely I don't need to be changing containers on a daily basis?!
Thanks in advance....