sourdough starter in Grand Rapids
I am new to this community but have been in love with bread for as long as I can remember. My father taught me how to start my own leaven and use it to make bread. When I moved away to Grand Rapids, Michigan I tried (unsuccessfully) to capture my own starter. I am aware that climate plays a role in starters, and was wondering if ya'll had any tips for starting a starter in Michigan.
Currently I am feeding a small starter but it has been slow going; it has been a week and it's not even CLOSE to being ready to raise bread (see photo).
I am very happy to have found this community! Any suggestions welcome :)