Hi AT, how is your starter performing when you make bread with it? If it's still producing good results, then I wouldn't worry too much if it seems a little sluggish. If your kitchen is a little cooler now that fall has arrived, this could explain a slower, less vigorous activity level in your starter. In any case, the best treatment when a starter seems to be lagging, is to be a little more attentive in your feeding routine. Try keeping it out at room temperature and feeding it twice daily for a few days. If you home is cool (less than 70 degrees), you can use a little warmer water (80-90 degrees) and stick it in a slightly warmer environment (70-80 degrees) in order to boost the rate of fermentation. You could also try substituting some whole wheat or whole rye flour for some or all of the flour in a feeding or two, which will also give your starter a good boost. It sounds like your starter just needs a little TLC, but will be active and thriving again soon! Barb

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