Hi! I was having great success with my starter until I had to switch from a whole wheat white flour to an unbleached all purpose flour. Suddenly, it's not rising as quickly, its more watery/sticky, and I'm concerned it won't bounce back to a bubbly state. We also switched our air conditioning on, so between the flour switch and the temperature/humidity change, I'm thinking I need to do something else to help it along. Any advice is greatly appreciated!

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