this is my first time making starter, used refined all purpose flour in ratio of 1:1:1, for first 8 days rise and fall, and have little sour smell, which is good i think. then for 2 days it rise and fall to its starting position and never rise again. after that i make 0.5:1:1, it take longer to ferment, again it back to it's starting position. then i changed flour 50/50 wheat and all purpose flour 1:1:1 ration. yesterday it rise and fall again. i don't what I'm doing wrong

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