Asked December 14, 2024, 7:01 PM EST
I have recently, officially, been influenced to begin my sourdough journey! I am so excited! Rather than getting a starter from a friend or relative (in fear that I would kill it), I decided to make my own starter (proudly named “Taylor Sift!”).
I started 6 days ago with 50 grams of unbleached King Arthur bread flour and 50 grams of spring water (bought from Meijer in a gallon). After 3 days of doing this process every 24 hours, there were bubbles forming, but no growth (I know I’m not supposed to expect growth after 3 days), but on day 5, I began discarding half and adding back in the 50g/50g mixture and repeating that since. Since then, no bubbles have been forming and when I take the cover off, there is a thick skin formed on the top of my starter, and while mixing, it just forms thick globs that are difficult to incorporate.
1) Have I done something wrong since the get-go?
2) Should I have expected bubbles so soon or after discarding?
3) Is the skin normal or alarming?
4) Should I just start over?
Thank you for your help!
Gratiot County Michigan