So I am confused.
1. I have a sourdough starter working. And it keeps having that
brown-gray liquid raising to the top.
Now according to Mike Avery on his site, he says to pour off this
liquid and do not stir it back into the starter.
He also refers to a site for Oregon Trail Sourdough. On that site it
says to stir the liquid back in.
2. My starter is quite liquid in nature. When I first made it, it
bubbled on the first day and has never bubbled since.
Mike Avery site says the starter should be thick.
So can anyone give me info on the best way to handle my starter?