Drawing inspiration from Nancy Silverton's video with Julia Child, I initiated a starter with: 5.5 tbsp unbleached AP flour, 1/4 cup pineapple juice, 300g fresh pineapple in cheesecloth, and about 1/2 cup Dasani water enough to cover the fruit.
Within 24 hours, I saw effervescence. I left the batch unstirred. After 72 hrs without feeding or stirring, there was phase separation with a clear liquid layer on top and the flour in the bottom. Bubbles coming from the top surface of the flour layer were rising faster now. Atthe 84th hour, I poked the fruit and added a feeding of 1 tbsp flour + 1 tbsp pineapple juice.
Today, after the first full 4 days, I removed the fruit and added ~3 tbsp. flour. I didn't add any liquid because my batch at this stage is still very low viscosity. 10 hours later, the solution is phase separating and I do not see any signs of activity.
Is there anything I could do to salvage this batch?
Just add flour and stir three times a day.
I suggest this:
http://www.thefreshloaf.com/node/10166/wild-yeast-levain-sourdough-startert-flowchart
I am on the first bubble on the top second column. when you say "remove half and stir in the equivalent amount of flour and water", which ratio do you mean: 1 part starter:1part flour: 1 part water, or 1 Part starter:1/2 part flour: 1/2 part water?
1 part old starter, 1 part new starter (so half water + half flour)