No reason you can't get sourdough to work, even in the Lone Star State. Just don't count on 12 hour intervals between feedings, or if you need to stay on that schedule, leave the starter on the counter for 4 hours, or until you see it doubling in size. Then give it a time out in the refrigerator. Also, when feeding, start with cold water to keep things from running away on you. Susan

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