Hello,
I am a first time sour dough starter! The first 72 hours went perfectly and the starter had bubbles and rise. I discarded half the starter and added 170ml room temp water and 250g of flour. The next day my starter had a dry looking skin on top and some bubbles. I left it. 48 hours after the first discard and feed it looked exactly the same. I read some troubleshooting tips and thought it might need more flour so I added some and stirred well. I then let it sit for 48 more hours. No rise, some bubbles and a dry looking skin. Yesterday I discarded half of the starter and fed again. I marked the jar and it is in exactly the same spot-no rise, some bubbles and a dry looking skin after 24 hours. What have I done wrong??

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