Hi Barb!

Thanks for the wonderful guidance so far. I'm curious to know your thoughts on my current sourdough starter status: I'm on Day 6 of making the starter. My grocery store is out of AP flour so on Day 2 I transitioned to feeding my starter 2x/day with less flour and with the only flours I have on hand: 25g whole wheat flour, 25g bread flour, 50g of cool water (my apt is around 70F). I'm not seeing as much bubbling or smelling as much of that sour/funky smell as I was in the beginning when I wasn't using the ratio of whole wheat: bread flour: water. I hear it's normal for starter activity to go down and the back up, so I just want to make sure I'm not sabotaging my starter with the kind/amounts of flour I'm now using.

Thanks!
Emily G.

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