When I started making this I knew nothing about starters. After some supplemental research, I realized that not only did I have to continuously feed the starter but I had to discard half of the starter at each feeding. At first I kept feeding it and feeding it and it kept getting runnier and runnier, but I just thought it was due to my hot & humid Asian climate. There was definitely fermentation going on, but none of the bubbly froth that is supposed to happen. So I took 20 grams of the super-wet starter and added 50g of flour and 50g of warm water. I realized in the process that it is VERY important to measure by weight rather than volume. When I did this ratio, the starter became really thick but it started bubbling immediately and doubled in volume within a few hours (signs of a healthy starter!) In the end, rather than starting with 2 cups water/2 cups flour, I wish I would have started with much smaller volumes, because it doesn't need to be giant at first, and you can always grow it in size later, once the starter becomes stable and healthy. P.S. in hot & humid weather (I live in SE Asia) it should be fed 3x a day at first - morning, afternoon, and right before bed. The heat makes the yeast extra hungry!
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When I started making this I knew nothing about starters. After some supplemental research, I...