I've been " doing my thing" with my starter. It smells wonderfully. It's about 3 weeks old and about the consistency of thick pancake batter. I'm feeding it once a day, generally as I make something. I've make hamburger buns, pizza and bread almost every day, successfully by adding dried yeast. Yesterday, I tried a rye loaf without yeast but with 30 hrs of raise and rest. It fail to raise in final rise. Your thoughts? Starter to thin? Need to feed twice a day? Try rye again with dry yeast?

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