Mari

August 13, 2023 at 6:13pm

I am attempting sour dough starter for the second time. I’m using filtered water and half KA rye, the other half KA organic unbleached all purpose. My house is about 70-72 degrees, but I live in a very humid area. Even after 8 days, my starter does not double in size nor does it gave bubbles. What am I doing wrong?! Thank you!

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