The whole thing doesn't need to be as complicated as some of you are making it. When you start a batch, let it ferment a few days before you begin feeding it out. Then each morning serve out what you will, and add new feed and water to what's left. That part that's left is called the backslop. Stir it good and forget about it till the next morning. The cultures in the backslop will be adequate to ferment the whole thing by the next day. You never finish it all up, you never start all over new. It just keeps going perpetually.
Good luck, and have fun stirring!
And you've never had problems with mold or the chickens refusing to eat it with this method? I believe you, I'm just wondering where I went wrong. And how your are keeping out mold. Although I suppose the problem could be just that I live in a very wet, mold-prone climate.
This is exactly how I have been doing my FF. I never have mold, only the white film sometimes, which is the mother, it is not mold. If this is what you are seeing, just stir it in. This only happens if I only stir it once a day. My glass jar does sit on our kitchen counter and the temperature is about 73.