Hi Barb, I am on day 10 of my first sourdough starter attempt and feeding (usually) 2X per day with unbleached all-purpose and flour. I am concerned because although it seemed to grow during the first few days, now it seems to be wetter and mostly just bubbles a bit. I am trying to be patient -- and I have been enjoying some of the "discard" recipes -- but I am worried that it will never really get strong enough for ... bread! It is pretty cool in my house, with the thermostat set at 68 during the day and 66 at night and not much ambient heat available. I have tried the light-on-in-cold-oven technique, but I worry that that is almost too warm and the starter is more liquid-y when in the oven. [Side note: Who knew that light made so much heat??] Do you think it would help if I put it back in the jar I was using originally? I am just full of questions and looking for any solutions. Thank you!

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