After the first day we recommend switching to a white flour, Rain. Continuing with whole wheat will give you a much much stiffer starter which might be hard to compare with the visual ques we describe. Day one is thicker than the thick pancake batter we often reference. But once you switch to an unbleached white flour you should get something close to that. Sourdough starters can feel a bit overwhelming at first and we're always here to help on the Baker's Hotline (855) 371-2253 (BAKE) if you need us! 

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