Hello- I just attended a bread workshop this past weekend. It was mainly about how to bake a sourdough loaf. The workshop was a bit confusing. It was a very loose idea of how to bake a sourdough. So, I have been reading various posts and some make mention of removing part of your starter before you feed it. I have not heard of this. Can someone enlighten me please.
I have been feeding my starter for about a week but the starter is not passing the float test so I fear something has gone wrong? I have been feeding equal water to flour- about a 1/4 cup per every 8-12 hours. It looks bubblely and has a sour smell but doesn't float. My kitchen area is cold when the woodstove is not going- about 60 degrees or so. Could this be part of the problem?
Also I am a bit confused about the diference between a starter and a lavane?