Two things that hugely inhances the activity of my leaven. 1. Switching from my tap water (we have unfiltered well water) to filtered water -a Brita pitcher will do. 2. I start my leaven from the 'frig with KA AP flour, save a portion for the future, then feed whole wheat flour - the leaven takes off! My theory is the whole grain flour has a lot more food for the yeast. For me, whole wheat leaven goes bad if left in the 'frig for several weeks- so I begin feeding with AP flour.

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