Thank you very much for help. I fed some whole wheat and the switched to a mix of all purpose and rye flour. There are a minimum of 21-22C in the kitchen. Now the starter does double in size, has a pleasant fruity vinegary aroma, is webbed with bubbles and viscous. However, it does not raise more than double in 12h and is not very frothy. It is now in week 3 or so. Does it mean is ready or what can be done to bring it to the next level? Thanks again.

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