Josh, it's hard to say what's normal during sourdough development, as each culture is unique. If you're not seeing much activity, sticking with a regular 12-hour feeding schedule can help. Also be sure you're covering it loosely so gas exchange can occur, and also feeding it with lukewarm water. It sounds like you're seeing at least some bubbles, which is great news and tells us your starter is alive. Just continue to feed it and once it starts expanding in volume after feedings, you're ready to bake! Kye@KAF

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