Hi Patricia, I replied to this question in Part 2. Here is that reply: I’m not sure what temperature you’re storing your starter at, but there’s no need for it to be stored in temperatures higher than 80 degrees, and higher temperatures may cause it to ferment too quickly. It sounds like your starter might benefit from a little change in its feeding routine. I would try switching to feeding with whole wheat flour or whole rye flour and saving 4 ounces of starter and feeding it 2 ounces of flour and 2 ounces of water. Feed once daily with the 4:2:2 recipe. I’m guessing within a few days you’ll see the starter begin to rise and fall fairly predictably. Once you see this rising and falling, you can switch back to feeding with the 4:4:4 recipe and unbleached all-purpose flour, and begin feeding twice daily. Once you’re starter is rising and falling with the all-purpose flour feedings and has a mildly tangy aroma, then you should be ready for baking! Barb

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