I am just trying to get started with my starter for the first time, but after feeding, the starter only minimally increases in volume and then a liquid layer forms between top and bottom layers of the yeast/flour/water mixture. See photo. How do I combat this and get my starter to really rise in volume? Thank you!!!
it seems thick - I am using a feeding ration of 1:1:1 for starter, wheat flour, and water. I am not missing the rise - I watch it like a hawk. It is at room temp, which is usually 70-80 F. I am feeding at least once a day and am now starting any time i see any liquid accumulating.
Would 1:2:2 be starter:flour:water?
I had hooch between two layers as well and a really liquid starter so I just added a bit more flour. I had been doing 50g flour and 50g water so I added 25g flour. I'm following a book and I'm really new to sourdough with more failures than successes under my belt.