I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl).
I used whole wheat flour and warm water as the basis of my starter. It's very bubbly and is starting to smell rather sour. When I observe Earl, he will bubble and foam before my very eyes.
My questions are:
1. Did I do the right thing by pouring off the layer of fluid?
2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I've seen here) there's no lid on the jar while it's "starting". Am I screwing up my starter with a lid?
3. The link says that your starter is ready to use when it's bubbly and sour smelling, but just how bubbly and sour smelling should it be?
4. I noticed that FloydM says that he just keeps some of his starter aside, but the article says to use it all to make your sponge... is that just a first time thing? HELP!! LOL