I started my starter yesterday. I mixed a scant cup of KA Whole Wheat flour and 1/2 cup then let sit for 24 hours. This morning, I took half out and fed it a scant cup of KA White bread flour and 1/2 cup water. The starter bubbled nicely and doubled (!!!) after about 6-7 hours. The next step was to wait another 24 hours, then on day 3 to every 12 hour feedings, but I'm afraid I'll let my starter go hungry! It already seems so vigorous, (though I did read that this may be the bacteria causing this bubbling?) Do you think I should move on to twice a day feedings now, or just wait the whole 24 hours and follow the directions? The way to know when your starter has stopped feeding is to check its volume: when it stops swelling up and begins to sink back down, the yeast have ceased feeding so their activity has dissipated. You will want to wait until the starter has started to sink before feeding again or you will "drown" them in food. If you want to slow them down a bit, simply keep the bowl at a cooler temperature, about 5-10 degrees below that they are at now. For people who live at elevation, their starters rise unbelievably fast, so they often must keep their starters in the fridge to keep them from developing off flavors by fermenting too quickly. I hope this helps! Kim@KAF

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