Hi Giselle, you certainly haven't done your sourdough starter any harm, and your mistake may have actually been to your starter's benefit! I often recommend an alternative feeding routine for the first part of the starter process, which increases the acidity of the starter and helps pave the way for increased yeast activity. This feeding routine involves:

1. Feed only once a day.

2. Feed with wholegrain flour rather than unbleached all-purpose flour. 

3. Feed with a ratio (by weight) of 2 parts starter to 1 part water and 1 part starter. For example, when saving 1/2 cup (4 ounces, 113g) of starter, you would feed this once a day with 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) wholegrain flour. 

Once the starter is rising predictably with this feeding routine, then you can switch to our regular sourdough starter formula, which involves feeding twice a day, using unbleached all-purpose flour, and maintainging a 1:1:1 ratio of ingredients by weight. That is: 1/2 cup (4 ounces, 113g) starter + 1/2 cup (4 ounces, 113g) water + 1 scant cup (4 ounces/ 113g) unbleached all-purpose flour. The starter is likely to need time to adjust whenever you change your feeding routine, but once the starter is rising predictably with the AP flour and twice a day feedings, then you should be good to start baking! 

I hope this helps! Let us know how it goes!

Barb

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