Hi Barb, I have been trying to get my starter going for two weeks now, it bubbles and rises, but not very enthousiastically. I did discard most of it a few days ago leaving 100 grams and adding 50g/50g water and wholeweat flour every day. I'm just not sure how I now that I can start baking as most pictures show starters gone bad or starters in the middle of the process. How do I know the starter is ready? Best,

• Reply