Hi there, Derek! We're sorry to hear that you're having some trouble with your sourdough starter. If you're leaving your starter out at room temperature, we do suggest feeding it every twelve hours. The warmer temperatures will cause the starter to ferment and as that process goes on the starter will become thinner in consistency and sluggish in its activity. Our Baker's Hotline folks are also always happy to help troubleshoot starters, you can reach them at 855-371-BAKE(2253). Kindly, Morgan@KAF

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