I'm trying my starter and I have a couple of questions. I've read every review here but didn't find the answer. 1. My starter isn't bubbling and I started it 7 hours ago with WWWflour and your starter, I added a little more water because it was so thick, is there anything else I can do? 2. Why do so many people refer to the starter being ready to use after 7 days? Is that how long it will be to go through all the steps of feeding and discarding before it can used the first time? 3. Can you add dry yeast to the starter if it doesn't grow with just the flour water and started from KAF? I would really like to use only the KAF starter just because of the origin of it. I think it's great to have and use something with so much history. I just didn't realize it was so time consuming, I've been baking bread off and on for many years but not with my very own starter. Yeah

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