Thanks. From what you've said, I may have caused the problem. I have a recipe that calls for 2 cups of starter. That left very little to continue the culture so I increased the amounts in your starter recipe by quite a bit. Also, in an attempt to develop more sour taste, I've been adding a little rye, and some of your white whole to the AP flour when feeding. I don't know if that contributes to the vigor. I'm also not sure if it is actually more sour. Sure tastes great. Thanks for giving us amateurs so much help.

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