I started this on Wednesday night, and it is Saturday morning, so middle of day 3. On Friday morning (day 2), I got a lot of expansion, but it seems to be less now, though there is clearly microbial activity (bubbles and some expansion). Is this normal? I am using KAF 100% whole wheat so far, and the temperature is in the mid 70s. Also, if my calculations are correct, you discard two thirds of the starter each time and replace it by an equal weight of the 50/50 flour/water mixture, correct?

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