For best results, we do recommend using filtered water to create your starter, as well as a whole grain flour. Then once you get into regular feedings, tap water and all purpose flour is what will maintain your starter best. The protein content of bread flour is higher than all purpose, which makes it more absorbent. This would translate into a "gluey" starter. You can either begin again, or discard all but 1 cup of your starter then add 4 ounces of all purpose flour and 4 ounces of water; allow it to sit at room temperature for 2-4 hours and then discard half of this and feed it once more. You should begin to see bubbles and smell that classic, fresh, sour smell. If this doesn't happen, the wild yeast and bacteria may have become inactive and it's time to start again. Any questions? Call us at the Baker's Hotline at 855-371-2253. Happy baking! Kye@KAF

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