Maggie, since you are getting some activity I would just switch to unbleached all-purpose flour and either filtered tap water, well water, or bottled water. As you continue to fee your starter, the starter should perk up and become more active. If your home is very cool this could also be slowing down your starter. Try to find a warm spot that will maintain your starter at between 76-80 degrees for optimum fermentation. Barb@KAF

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