Advice for a newbie with first time quarantine starter that has stalled

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Started my sourdough on Wednesday. 50g AP flour, 50g bread flour, 100g filtered water. Ambient temp around 72 degrees on counter loosely covered.

Initially, I got good rise and bubbles after a day which from my reading was probably the bacteria I'm not looking for. Removed half, fed with another 100g water and 50/50 Miz AP/bread and now I'm stalled for about 36 hrs with no real activity.

I got a little bit of clear hooch on top which i mixed in. Mild sourish aroma. Just nothing happening. Everything I read said don't feed it and just give it time but how much time?

Anything else I can do or just watch it and wait for some bubbles mixing once or twice a day?

Really appreciate any advice or insight!!

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doctorj1

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Posted: 4 years ago
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