Hi Barb, Thanks so much for the advice! I just gave the 1:1:1 ratio a try. I did 125g each, as a friend suggested. Also, I didn't mentioned this before, but I used Martin's recipe until it was time to switch to AP and then I used the KAF Baker's Companion cook book feeding recipe (the BEST book I might add). So, I've been doing 4 ounces of starter, 8 ounces of AP flour and 8 ounces of water for the past few days, and this is when I've been seeing the decrease in rising volume. I'd also been keeping my started in a room that had a headed floor (always at 80), but I'll just leave it on the kitchen counter tonight to give it a semi-cooler environment. Anyway, thanks again- this is an awesome blog! :)

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