I’m a beginner at creating my sourdough starter. I’ve been feeding it about once a day for 2 weeks. It bubbles and smells yeasty and tangy (as I would expect), but it is not doubling in volume. I follow the King Arthur method of scoop and sweep for my flour to hopefully have more accurate measurements, but I’m not sure what else to try. What should the texture be like? By each morning when I check it, it seems very liquid. Is this right? Thanks in advance!

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