Hello, i got my Italian starters from Sourdo and got to the 2nd step. Ive read alot of the post in this section of the forums, i guess im overwhelmed reading what everyone did. If i seem like i didn't get the answer from reading the appropriate post, I apologize.
I did the initial 24hour activating in a box with a lamp in 80F+ temps. Then I fed the culture with 1 cup flour and 3/4 cup of water. does the culture look like it needs more feeding? From what i read, i dont have any hooch in the middle or bottom. So i dont think i need any "washings"
It says it has too look foamy and expand, how did yours look?
Also i followed the instruction in the book about transfering half of the starter into another jar, because it started to get full.
any help is appreciated, thanks