Mother Dough very Wet on day 7 about the-bread-code HOT 3 CLOSED

It’s s probably too wet to hold any bubbles. But this shouldn’t be a problem. Your dough has a nice color and got bubbles before so it is alive and can be used. You can always add more flour to get a better feeling of how active it is.

If you don’t plan to use it right now you can store it in the fridge. I store mine by mixing just a tablespoon of the sourdough with 50g flour and 50g water, let it rest about 3 hours (it should not be too active when you plan to store it). Right before I put it inside the fridge I add another 50g of flour. Having a dry dough will ensure that you can store it up to two weeks without killing it.

from the-bread-code.

When starting a new leaven, the starter will typically become very active within a few days of initial creation. Although it may look ready, it's not recommended to bake with it just yet. Following the initial highly active phase, the starter will stagnate for a few days and seem to be dead. Continue your feeding rhythm, once it begins to show activity it, it will be ready to bake with.

from the-bread-code.

Yep - closing as of now. Just keep going. I also noticed by starter becomes more bubbly with rye flour. Do let us know if it does not work.

from the-bread-code.