I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a liquid at the bottom and a doughy crust at the top. It did smell like vomit.
I have removed 1 tablespoon full and started to feed it daily with 50g flour white and w/m and 50g water. The smell has gone from vomit to yeasty and I now am up to day four. Small bubbles are starting to appear. Also when I make the mix it is quite doughy but after 24hrs it has become liquidy.
Does this all sound OK or should I start again.
Would really appreciate your experienced feedback.