Question on my starter: I have been feeding my sourdough starter since 1/23/17 (I started from scratch). The bubbles are not very vigorous (just a few breaking the surface) but I have been feeding it twice a day (1 cup all purpose flour and 1/2 cup filtered water) and its in a room that stays around 68 or 70 degrees F. I have gone through almost an entire bag of King Arthur's flour and I'm worried it'll never get to the finished stage! I read that it could take almost 2 weeks so should I increase feedings or just be patient? I feel bad throwing out the discarded starter. Could I use that in the recipes provided even though it hasn't fully fermented yet? Thanks for your help! Kristin

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