Starter made only from ww flour and water. Showed evidence of fermentation although not as prolifically as I had expected. Smelled a bit weird and unpleasant but not awful, just not as sour and yeasty as I had expected. Fed it everyday. Tried a recipe to use it last night and...wow...epic fail. No rise, just a disc-like flat blob with a dried up top surface. Didn't bother baking for obvious reasons
It seems none of it went particularly well. What flours do you use and inwhat quantities with the water. Any tips would be appreciated.
Thanks in advance