Hello Barb, I am on Day 8 of my starter, following the King Arthur instructions pretty closely. I began with whole wheat flour, and have been feeding with all purpose. I've been feeding it twice a day, religiously, spaced 12 hrs. apart (7 a.m. and 7 p.m.) Because it's been warm the past few days (I'm in Massachusetts) and my a/c has been on, I've been keeping it in the oven with the light on. I'm TRYING to be patient, as I know the instructions say it could take more than 5, even up to 12 days, but I'm getting discouraged! When it's feeding time, my starter is a very smooth, silky, thin consistency, with lots of hole-like bubbles. Once I feed it, it's thicker, more like the consistency of pancake batter, but again, but the next feeding it's thinned out. It doesn't seem to 'grow' at all; but I always get my hole-like bubbles on top. I thought maybe my location was the problem, perhaps because it was 'confined' in the oven, it wasn't getting enough yeast from the air? So this morning I moved it up to my counter, and put my under cabinet lighting on, to provide a slight warmth to the air. I just took a peek at it, and it looks like it always does... thin and smooth, no growth, lots of 'holey' bubbles on top. :-( Should I just hang in there, and wait for the 'aha' moment of my starter growing like crazy, or am I doing something wrong that I should do differently? Thanks in advance for your help!

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