Hi,

I've tried making a sourdough starter twice now and can't seem to get past day 2-3. A clear liquid keeps forming at the bottom of my starter and it doesn't smell good.
The first batch I started was made with whole wheat flour and water, equal parts, and it went well for a couple of days but then the liquid formed and I started over.
The second round I only used white flour as I ran out of whole wheat. This batch was also equal parts flour and water, I was feeding it every 24 hours though, could that be why the liquid forms? This one also doubled in size and looked good, its just the liquid that is confusing me as I don't think it is hooch.

Hoping to get some advice.

Thanks in advance
Alicia

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