Stiff Starter help - Lievito Madre disintegrating
Hello! So I've been trying to make a stiff start from scratch, 1st attempt to deal with and create a Panettone starter ou Lievito Madre or Pasta Madre (previous fermentation experience was with kombucha, worked wonders!)
Ive been following this recipe https://bake-street.com/en/how-to-make-stiff-sourdough-for-panettone/ and using Caputo Manitoba Oro Flour, and bottled water.
1st odd thing that didnt go so well was when I unwrapped it from the plastic bag, cotton cloth, etc on the 5th day. It was not stiff, it was quite soft. Yet it had a different and pleasant smell and the color of the starter which was in contact with the plastic was a light brown, darker than the inside
So I tried to go on according to the recipe, mixed it with flour, water, etc. I added it to a container, filled with water and let it rest overnight.
12h later it was a mess: the water was almost white, it was not floating at all, had a lot of debris sinked and was disintegrating. I could see some (quite few actually) huge alveoli on the wall.
I had absolutely no idea what to do with it but I decided to remove it from the water, added it to another plastic container and let it rest inside the oven with the light on. I tore it apart, there were some alveoli indeed but mostly it is just a light gray-ish mass.
Tried to search the internet on how to save it but I do not know what should be made and IF it can be saved
I found this website https://allyoukneadisbread.com/troubleshooting-my-lievito-madre/
I guess i had some mistakes done: overworked the dough, made it too thin when it should had been thicker, maybe overhydrated it when adding water, and maybe the manitoba flour could had been mixed with another one so that there could be more nutrients available
I'd love to hear some ideas on what to do now. I will start a regular starter anyway to compare later on if I can make it to the Panetonne-making part, Im not giving up, oh no! But im 90% confused and dont know what to do with that awkward soggy flour thing that is sitting in my oven right now LOL