Hi! Thank you for sharing your wealth of knowledge KAF! Similar comment to a lot of other people, I'm using all KAF flours.

I started my starter just under 2 wks ago, and at first it had all the funky smells, but it went pretty stagnate, and didn't achieve the foamy/doubling stage, so I decided to fluff it with some whole wheat on one of its two-a-day feeds, this had no apparent effect. My house is floating right around 70-76F most days, we're in SC.

I've been using my discards in various recipes that had other leavening support like baking powder and soda, but generally reserving them for in case of emergency use since going to the store is still an issue. The bowl I'm keeping discards in has a nice hefeweizen, light boozy smell, but my *actual* starter I continue to feed has no smell really, and is at the same plateau it's been for some time, producing bubbles that are on the surface when I open it up to feed, but not expanding or foaming. The "discards" have bubbles and little tiny bubbles along the edges, not foam.

Thoughts on whether my "discards" are actually of more starter potential versus my starter I've been painstakingly feeding for days? A few other blogs I've seen have mentioned lengthening out your feedings if you have a slow to move starter, should I try going longer than 12 hours between to try to offer these pokey yeasts some more time to get grooving? I'm coming up on like two bags of flour I've dedicated to this process and I'm rather exasperated.

I attempted a float test last evening, just before feeding and neither substance floated unless I drizzled it atop the glass of water.

Thanks! Sorry for the long ramble!

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