Troubleshooting Your Sourdough Starter

Hello everyone!
Today's video is about troubleshooting your sourdough starter!
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FEEDING YOUR STARTERS
Basic liquid starter feeding:
50 gr of liquid starter + 50 g of flour (with no additives) + 50 gr of water (40°C)
Let ferment 6 hours at room temperature.
Basic stiff starter feeding:
100 gr of stiff starter + 100 g of flour (with no additives) + 50 gr of water (40°C)
Thoroughly mix but don’t knead. Stiff consistency.
Let ferment 6 hours at room temperature.
See you soon on Boulangerie pas à pas by Fabrice Cottez