I think I'm having a problem making a sourdough starter.
I'm using the technique from King Arther Flour
I started with 113g of whole wheat flour and 113g of water.
Every day, I retained 113g of the starter and added 113g of AP flour and 113g of water.
On the third day I started doing that twice a day.
After a week, I went back to once a day.
It seems to be fermenting. It gets bubbly, has a fruity, sour, floury smell.
The trouble is, it is extremely thin. Like crepe batter thin.
It bubbles, but doesn't "double in size" because it's really really thin. It doesn't look like any of the pictures.
What am I doing wrong?
Edit to answer questions in comments:
I'm in Manhattan and it's been very warm lately. With air conditioning, I would guess room temperature is mid to upper 70s. Maybe warmer.
I guess the flour is coarse. I no longer have the packaging, but it's just whole wheat flour from the supermarket. Probably Gold Medal.
The starter doesn't rise at all. It's too thin to hold any kind of structure. It does bubble and what not, and develops a layer of hooch. There is clearly fermentation happening. There's activity within an hour of feeding.
The water is just cool water from the tap. It's NYC water with absolutely no chemical smell.