Hi, I've been having a tough time getting my starter to rise. It's three weeks old and has some bubbles. I created it using a San Francisco sourdough packet I bought online. I have maintained it with a once-a-day feeding of King Arthur white unbleached flour at a 1:1:1 ratio using bottled water. I've been keeping it at exactly 70 degrees (next to my cable box, which gives off a little warmth). I keep the lid of the jar very loose. Do you think I should start over with plain flour instead of using the sourdough packet I bought? Thank you for any advice you can offer.

• Reply