I've done some sourdough baking in past years, but never really kept with it, in part because I've never been crazy about my starters.
For example, I started a new one a few weeks ago using that pineapple juice version from Debra Wink that's been going around for a while. I got bubbles after a while, but after a few days of feeding put it in the fridge, with periodic feedings, and a couple of times poured off some to prep it for baking. I keep getting disappointed.
Here, for example, is what I get. I fed it this morning (50:50), marking its level. It's barely budged--I'm jealous of those who get it to explode. It may have expanded less than it seems, if whatever was on the sides after mixing oozed back down and raised the level a bit. But, as the second picture shows, there *are* bubbles... but considering how it didn't move, do they indicate significant life?
vigorous that that?
putting it into the fridge in the first week can literally stop it. Great if you have to go away for a while but when you take it out, you have to continue where you left off after the starter gets warmed up to about 75°F.
Looks sorta like you got some yeast starting. How about adding a spoon or two of flour to thicken it up to a paste , clean down the sides so you can see any reactions, mark and watch it for the next day or two without doing anything else? Might want to put a bowl under it should it decide to go over.
What does it taste like before and after you feed it?
There's some tanginess to it, but a day later and not much is happening.
I poured it out int a bowl and cleaned out the container, then poured it back in and added the spoonful of flour, stirring then scraping down the sides (from what got on them from the stirring). A day later and there's bubbling but not much else.
interesting. What temp is it?
Try this: take two small bowls and put a tablespoon of starting goop in each one. Double the volume of the first dish with 20g water and in the second 40g water. Then add 20 g flour and 40g respectively. Mix, place into two small straight sided glasses being careful not to touch the sides. Bang a little on the table to level (scare the yeast) cover with plastic wrap, mark and stand in a warm spot between 75°F and 78°F. Check on the after 4 hours and then every hour. Make notes on each and compare aromas, expansion, bubble sizes and texture when they have peaked in height and start to fall back or collapse.
Meanwhile just watch the main starter goop (no feeding) as aromas increase. Wait to see if it rises any more (remark level) after removing the two samples. Can race all three side by side. One of them should pop into action within the first 8 hours. Let it rise until it reaches a peak and then reduce and feed that one.