I started my sour dough 8 days ago. I am feeding every 12 hours, starter is slightly bubbly and has a nice aroma. I have been putting it in oven with light on, temp is pretty constant at 70. It is not doubling in size, I am trying to keep the faith and just waiting for it to take off! I made waffles from my unfed discard this morning, they were wonderful with a great taste. I am so anxious to make bread but starter is holding me back. Can I make bread using this unfed starter? I am still trying to get it bubbly, frothy and doubling in size. Any suggestions for me or do I just keep feeding and wait for a frothy starter? Thanks

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