Hi Barb, Thanks for doing this, I love reading the Q&A. I recently decided to create a new starter after not baking for about a year. I used to use the Tartine method but I decided to try something new because my results had been fine but not outstanding.

About four weeks ago I did an initial 50/50 flour/water mixture, about 120g total probably. I went away for a weekend and probably let it go too long before starting to do regular feedings--maybe 5 days from initial mixture to first feeding. My first question is, what are the chances that this (letting it go too long initially) is still affecting my starter after weeks of regular (initially twice a day and then once a day) feedings?

I wanted to cut down dramatically on flour waste so I started doing twice daily feedings with 5g of ripe starter, 15g of my flour mixture (about half organic whole wheat and half all purpose), 15g of water (this is closer to the Tartine ratio). I've been using smallish, straight-sided glasses so I think i'd be able to see rising/falling. After a week I wasn't getting much rising, though the smell was more or less right (based on past experience). I switched to once a day, which I've been doing for about two weeks now. Similar results--pretty good smell, almost no volume change. Based on the KAF procedure I'm guessing you'll recommend that I try switching to 1:1:1 feedings instead of 0.33:1:1?

What about water temperature? What do you consider lukewarm? Often when water feels warm to the touch the temperature ends up being higher than i'd think--like 95F. My apartment stays right around 70F. I do have a digital kettle with a display so I can get the temp pretty precise if I want. What temp would you recommend for feedings?

The big thing on my mind is--what if the small starter just isn't as vigorous? Others haven't seem to have had this problem, and I can't see scientifically why it would be an issue, but it's on my mind.

Would love to hear your thoughts on all of the above. Thanks again.

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