Three weeks ago, I started a sourdough starter using Chad Robertson's Tartine Bread book, and it is not active yet. There are tiny bubbles, the smell is right, it tastes sour, but it is just not doubling rapidly after a feeding. I feed it twice a day, 50 g flour and 50 g water, and keep it in my kitchen (averages 63 degrees). Should I keep feeding it or start over?
Twenty ingredients in the morning? No way
21 Breakfasts You Can Make with 5 Ingredients or Less
Your 10 Favorite Recipes to Turn into a Week's Worth of Meals
A Life-Changing (Yes, Really) Buttermilk Cornbread Soup
6 Game Day Snacks in 1 Humongo Sandwich
Make Mascarpone Cheese—in Just 10 Minutes