I started my Sour Dough with one .25 oz packet of yeast, 2 cups of flour, and 2 cups of warm water. I got the usual reaction, and let it for a couple of days. It got crusty along the edges of the bowl, so I stirred it in. After it another couple of days it was very watery, smells sour, and was lacking in many bubbles. I added 1/4 cup of flour, and a pinch of sugar to see if I could get a reaction from it. It had a brownish liquid, which I supposed is what people call hooch. I stirred it in. It's been sitting for an hour now , and I don't see a whole lot of action. It all looks like very watery dough now. I'll try to check it in the morning, but did I blow it by not feeding it sooner?
Thanks for any tips, advice, or criticism. :)