Hi,

I have been working on my starter for 7 days now and for the past 5 days it has been a pretty much steady state- with 1-2 dozen small bubbles on the surface. the starter smells yeasty and tastes like unsweetened Greek yogurt so I think it is starting to work but does not seem to be progressing.

I cannot get unbleached flour right now so have been using bleached flour to feed. I also started this batch with organic rye flour and it was very active day 2 but has settled into this slow period as the rye flour got replaced by the all purpose flour.

The temperature has ranged from 70 to 80 depending on whether I put it in the oven with a light on or leave in a 70 degree cabinet

When I feed the starter is the consistency of a very wet biscuit dough and twelve hours later it is the consistency of pancake dough.

Any ideas or just keep being patient

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