Hi! I just got my starter on Friday and got it fed and all and used it to make bagels on Saturday evening. When I was keeping it on the counter initially it seemed to be getting thicker and thicker with each feeding but still bubbling some (not as much as in your pictures above). We tend to keep our house kind of cool during the day (low to mid-60's). Is that part of the problem? I saw someone reference using a heating pad? I am keeping the starter in the fridge going forward, just concerned I did something wrong at this point. Don't worry about it - it sounds like you might be giving it a bit too much flour with each feeding. Do you weigh the flour? If not, make sure you're measuring using the sprinkle and sweep method. And yes, it'll definitely be slowed down by mid to low 60s ambient temperature. That's what my house is like (or even colder), so I put a heating pad on the lowest setting, wrapped it in a towel, and set the starter on top; it helped a lot. Good luck - PJH

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