Just a note for people having trouble getting their starter to "start"!

I started mine close to 2 weeks ago. I started it with AP and Whole Wheat. Day 2, my starter bubbled so much it literally exploded onto the coffee filter. After that, not much of anything. A bubble here or there but that was it.

3 days ago I went searching for other starter recipes and found that many use far much less flour. I honed in on one that used 1/4 c water and 3/8 c flour. Adjusting to 1/2 c water, I went from the scant 1 c suggested here to a slightly rounded 3/4 c. That has made all the difference. Immediately I began seeing more activity. Today, I've got the frothy, more than doubled starter that we aspire to!

I don't know if it has to do with humidity or what exactly but, if your starter doesn't seem to be doing much, maybe try reducing the flour by just this little smidge and see if that helps!

Yay - off to feed one last time before diving into my first loaf!

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