Hi - Totally new starter person here, and in Colorado, to boot! I made a starter following 1/2 c adds of water/flour (using AP), and it's super thin, and always has a hooch layer. I used a recipe feeding every 24 hours, so we're on day 5 now and I'd love to bake with it but it doesn't seem right. There are bubbles when I feed it but it's not fluffy or squishy the way I've seen other starters. Our house is usually right at 68-70 degrees, so I'm hoping maybe we're just slow. The recipe I used also didn't say to discard any (I did today, hooch + some batter), so we're working in a 2 qt jar. I'd say we have about a quart of starter, and I'd be happy to discard some and re-feed with better ratios. Sort of at a loss here. It was sweet/tangy/doughy smelling earlier, and recently in the last day or so, got to smelling sour vinegary. Any ideas??

Thanks!!

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