Hi Barb, thank you for the lengthy reply! First, to answer your questions...I feed it by weight always. King Arthur All Purpose flour. The consistency is pretty runny, like a thin pancake batter. I live in Texas and it's a bit humid right now so maybe I should up the flour in each feeding (or lower the water)? Also I keep it in a quart size mason jar. I looked through a lot of comments on here and today I decided to try a 2(starter):1(flour):1(water) ratio as you suggested to some people. I also saw your suggestions to try the pineapple juice method since mine did exhibit a lot of rise (3x) in the first 36 hours before going nearly dead except for some bubbles and a great sour taste/smell. I'll keep up with both of them and hopefully one will take off! If not, I have a backup...my sister is sending me some of her amazing starter that she dehydrated for me. One of the 3 has GOT to work! Thanks again for your tips.

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