I received 2 sourdough starters from Ed Wood a few weeks ago (a Rye and a WW starter - both from New Zealand). I kept them refrigerated until about a week ago (5 days) when I started to activate them.
The rye starter was rockin' after 3 days.....the WW starter, not so much. I'm on day 6 now and it seems to be bubbling slightly but not rising mcuh if at all. The directions from Ed Wood stated that the WW starter would be ready when it rose 1-1.5 inches in around 3 hours.
Anyone had this problem? Are WW starters more finicky?