Photo show is from today (Day 5) taken 6 hours after feeding
Hello, everyone. Newbie here and just started making my starter, which makes me really excited. For context, I live in the Philippines. I don’t know much about starter and doing research made me even more confused, because people seem to have different advice. Below is the outline of what I did
Flour used: unbleached whole wheat flour
Feeding frequency: once a day (every 24 hours)
**Feeding ratio: 1:1:1 (**50g of previous day starter + 50g flour + 50g water)
Day 1 @9 AM- make my starter
—> mixed 50g whole wheat flour + 50 g water
Observation: doubled after 4-5 hours and smelled really sour, acidic, and strong (not at all mildly fruity, tangy, or yoghurty)
Day 2 @9 AM- start discard and feeding
Observation before feeding: very strong acidic-sour smell with prominent liquid layer on top
Observation after feeding: doubled after 4-5 hours
Day 3-5 @9 AM
Observation before feeding: same as Day 2
Observation after feeding: no significant increase in size for all these days. just little bubbles
I read that this “false rise” and “inactivity” is normal so I’m going to continue feeding. Some websites say that given the high temperature , the microbial activity fed through all nutrients already (produces acid) and now hungry So:
My questions:
1.) Should I feed twice a day using the same 1:1:1 ratio? If so, when should I feed? At peak? After peak?
2.) or should I stick to once a day but lessen the starter amount and do a 1:2:2 ratio instead (25g starter + 50g flour + 50g water)? Or any other ratio?
Any advice is appreciated. Thank you in advance!