Sour Dough Starter Question
I'm trying to make a sour dough starter. I have looked at several recipies and they are kind of confusing. I tried one that used flour, water, apple peals and a little sugar. It foamed up after a day or so and then it just died.
I started a second one with a different recipe that included a package of yeast. It foamed up really well within 12 hours and had doubled in size, but within 24 hours it just went flat, too. Is that what is supposed to happen?