I’ve been attempting to make sourdough starter for the first time over the last week. I’ve followed the recipe from this website: https://www.coles.com.au/recipes-inspiration/recipes/sourdough-starter
I’ve used spelt flour which is about 11% protein and bread flour which is also about 11%.
I’ve noted that it smells good (i.e doesn’t smell astringent (I was told to look out for this)) and has a yoghurt like consistency. However, I’ve noticed that it doesn’t rise and doesn’t have the bubbles one would usually expect for sourdough starter (not at the level in the photo from the recipe linked above).
My question is, would it be ready to use?
Appreciate your feedback/suggestions.