I tried making focaccia today with some nottingham slurry. Didn't work so well. I actually started last night by making a 100% hydration starter with a teaspoon of slurry. It made a few bubbles in the first couple of hours and I put it in the fridge before going to bed. By morning there was no progress. Logical, considering it's an ale yeast, but a major strike against using it if it can't develop a starter in the fridge overnight. I could have left it out, but was afraid of the starter becoming too boozy. So this morning I added the rest of the flour and water and 40g worth of slurry. (I usually use about 20g of baker's yeast cake in this recipe.) Nothing. It just sat there and turned into a lump of clay. A couple hours later I incorporated some vinegar and additional flour to help the yeast out, but they'll have none of it. I may make another attempt, but this stuff seems pretty useless.
You need to leave it out on the counter. You're basically crashing it by putting it in the fridge. It won't become 'boozy'. With a sourdough starter, you will notice a small amount of greyish liquid floating on top. This is the alcohol, which won't mix with the starter, and it just gets poured off when you throw away half at feeding time (or just pour it off before doughing it).
How thick was your starter? If it's too thick you may have problems getting it going. I've long since stopped measuring ingredients for my sourdough starter since I've done it way too many times. I'm guessing it's about 50/50, but I'm looking for thin wallpaper paste or runny pancake batter.
Also what was your recipe? Have you baked it before without the Nottingham (I caught the 'usually use 20g bakers yeast', but I'm asking how familiar you are with the recipe) Where did the yeast come from? Fresh, starter, primary fermenter?
Here's what I would do. Just like rehydrating a dry yeast pack, I'd toss some yeast in a separate container with a little water (& since it's for bread, I'd toss in about a teaspoon of sucrose - table sugar) & just leave it on the counter to become active while I'm getting everything else ready. When it's nice & happy, mix it with 2 cups of flour & add 1/4 - 1/3 cup of water a splash at a time until all flour has been absorbed. It's not *as* important with a flat bread, but do not overmix the flour. You'll break down the glutens & end up with a much harder, firmer bread instead of a fluffy, light loaf that most people would want to be making. Take your dough & knead gently on a lightly floured surface for maybe a minute or so. Light oil a large bowl & turn your dough ball until it's coated. Cover it with a warm, damp cloth & let it rise for 30 minutes or so. It should roughly double in size - let it go a little longer until it has. This is when I'd preheat the oven - I'd go for 475 or maybe a little more, but I live at 6000'. At sea-level, 450-460 would probably be sufficient. Degas the dough and and pat/knead (gently) into shape on an oiled cookie sheet. Brush with oil & sprinkle a 1/4 tsp of salt (I like to use Kosher for this step). Bake 10-20 minutes. 10 will be a softer, moist loaf, but if you like the outside a little darker & crunchier, leave it in for 20. I go for 20 minutes for a better crust/color, but when I pull it from the oven I allow it to cool on the cookie sheet for 60-90 seconds, then carefully remove and put it in a large ziplock or wrap air-tight with plastic wrap. This should soften the outer crust to perfection.
Now I just need to come up with a name for my starter.
I'd go with 'Doug'
Actually, all this talk got me to get one going yesterday afternoon. Haven't checked on PhilBob yet this morning, but I doubt there's any activity yet.
I'm about to feed PhilBob again, but he was very happy yesterday morning. Note, there's nothing beer-related about PhilBob, he's just filtered water, unbleached flour & whatever natural yeast was on said flour/floating around in the air.