Hi Gerdine! That certainly is unusual for it to develop hooch so quickly, since that usually happens when the starter is hungry, though it's difficult to pinpoint when we don't know the specifications of the flour you're using. Understanding that whole grain flour isn't currently available, it will take longer for starter to get going, that's normal when using plain or all-purpose flour. If you have access to any dry yeast, you could try adding the tiniest of pinches in. 

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