Vanessa, there are so many different ways to build a sourdough starter, and we'd be hard pressed to call any of them "wrong". We've certainly heard of other bakers adding a pinch of sugar or commercial yeast to give the starter a boost, but we've chosen to feature a more traditional method that builds purely upon natural yeast. It doesn't mean there's anything wrong with your starter at all, just that it's likely to perform a little differently than ours. Mollie@KAF

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