On Jul 15, 11:40 am, Corey Richardson >
wrote:
> I'm a learner when it comes to sourdough starters, but I'm currently
> giving it a try and would appreciate your help and suggestions.
>
> I started this with ordinary white flour (I now know that was wrong)
> and it's around 2 weeks old now. It smells very beer or wine like, has
> a browny coloured 'hooch' and has signs of life. The problem is that
> when I feed it, it doesn't double in volume and just continues gently
> bubbling.
>
> Do you think my starter is too thin, or just still immature?
>
> Many thanks for your help.
>
> --
> Corey Richardson

Bread flour works better but any flour will make a starter if you
leave it long enough. Three or four days should do it. The smell
should tell you if it's ready.

Joe