Hello! I have recently begun my first starter using KAF whole wheat to start and maintaining it at room temperature (in oven with light) with 12 hour feedings of KAF all purpose (1c flour + 1/2c water + 4oz starter). The first 24 hours the starter was looking pretty good, lots of bubbles forming. However, each feeding after the starter is looking less and less active, only a few bubbles and no sour aroma. I feel like I may be feeding it too much and not giving it a chance to get active. Should I base feedings on schedule, or by activity of the SD? On other thing I was wondering is, I use Natural Artesian water as this is the only non chlorinated water I keep in the house for drinking. This water has high alkalinity with a PH of 8.8. Could this be bad for the yeast? Any recommendations on what water to use? Thank you you in advance for your help. I can't wait to be able to bake my own sourdough buns (SD really makes the best burger in the world!).

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