After over two weeks, my starter looked the same as it did on Day 3. So, I asked a friend of mine who teaches sourdough bread making in the local university to take a look at it. He looked and said, Stop feeding it every 12 hours, give it 24 hours and see what happens." IMMEDIATELY things changed, and after 24 hours with no reductions or feedings, everything changed to perfection. Two days later, only feeding it once a day, it's now frothy and bubbly and floats in water. Apparently, sometimes a colony of microorganisms wants more time between feedings.

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