I'm just getting started in sourdough, although I've been making bread pretty much my whole life. I've done "sourdough" before, but always with a starter that included some commercial yeast to get it going. A couple days ago I attempted a wild yeast starter, using equal parts (by weight) of organic flour and bottled (not distilled) water. It was a thick, sticky, dough-like consistency. It stayed that way until today. I fed it yesterday afternoon, and it was still thick and sticky. When I went to feed it this morning it was completely watery. It hadn't separated at all, but it poured just like it was milk. I tossed half of it, and fed it. Since then it shows no sign of rising, and isn't thick. Do I start over, or keep feeding it? I've never seen anything like this! Where did all that flour go???
Thanks for the advice!