It's a long story but I hope you tell me what to do
i started a basic recipe of a sourdough with fresh milled whole grain wheat flour. With the measurement of 4 oz of water and flour, our climate is really hot and humid but I thought it was fine
the first few days the yeast was ok, bubbling, becoming more thin as they noted in the recipe , but I noticed that it gets a lot of hooch, which I didn't understand what it did means before but I just kept making and feeding once a day, I have now a big amount of the starter, on the 5th day, everything stopped, it still smells like yogurt and now it smells like aceton, but no action, so I removed only 40 g of yeast and started adding 40 g of flour and 40 grams of water to minimize the amount and kept the rest in the fridge, even though I started feeding twice a day, no change happened, no bubbling , nothing , so I threw that away the next day and got a new amount of starter form the fridge, but nothing happened after feeding them twice also.
ive heard that the yeast hits a stall or something
im just wondering , should I continue until the 14th day as most suggest, should I stop and consider it a failur? And what can I do with the batter later instead of dumping it? I thought about using it as a pancake batter..
please help, thanks I. Advance