My first batch of sourdough starter didn’t work. There wasn’t enough water. It’s usually a ratio of 1:1.
Here’s day 2 of my second batch.
You can see the bubbles forming. So I stirred it and took out a cup of the starter.
Then I fed it with one cup whole wheat flour and one cup lukewarm water.
I stirred gently, covered it with the cotton cloth, and put it back in the top oven with no heat to sit another 24 hours.
The cup that I took out I added to whole wheat pizza dough.