Hi!
I am having some trouble with my starter. It’s a revival from dried of my grandmothers, and it doesn’t seem to be rising at all. I have been feeding every 12 hours for about a week 50g starter to 50g water to 50g KA bread flour and leaving under a light to keep it about 78 degrees. My issue is that it does not get thick- it turns runny with small bubbles throughout and smells kind of “off” not the sweet alcoholic smell I associated my lost strong starter. I’m concerned about the lack of rise and the fact that my thick mixture at the beginning is turning into thin liquid- pancake batter consistency. Is it bacterial growth? Thank so so much,
Carrie

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