Followed the recipe to a T. Worked perfectly even starting it in my east coast cold drafty January climate. By following a tip of keeping it in oven with light on and that seemed to help a lot. Started it with regular bottled drinking water and a mix of half and half rye and wholewheat flour. Then moved on to unbleached all purpose flour and tap water for feeding (sometimes straight from the tap and sometimes boiled from the kettle). Either way worked. I now have an active starter that I store in the refrigerator and feed once a week for baking. The starter has produced enough to share with 10 of my neighbors who also mention great success with their baking. It wasn't as intimidating as I thought, jut know that it is a project that requires daily attention, patience and several bags of flour to get it going. Am really enjoying baking with it. Thanks KAF for all the blogs, recipes, tips and advice.

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