Hi all!  I have been enjoying all the information on the sight and look forward to trying some recipes soon.  In the mean time, I am baffled by my starter.  You know, years ago, before it occurred to me to do a web search, this sourdough stuff was easy.  I even kept one starter going for almost 2 years before going on a misguided low carb kick.   Anyway, with the idea of baking up some sourdough rolls for Thanksgiving dinner I did a ton of reading to "remind" myself how to do this.  And frankly, I think I got too much information and am either missing something simple or just spazzing about nothing.  

I mixed up my starter 11 days ago using the instructions in the 101 thread, except with white flour as I had no rye on hand.  Within 24 hours the mix was doubled and bubbly as all get out, but remembering that I read that it would take at least 4 days, I continue on with my mixes.  I was using the measuring cup method in the 101 post on this sight.   After day 2, I am getting a half inch of hooch on top each day.  I either mix it in or pour it off depending on my mood, and continue on.  Although I do get some bubbles, nothing like that first day.  So I do more reading and by day 7 switch to using weight (1:1:1) for my daily mixes.    No more hooch, and steady bubbles, but nothing significant.  Certainly only a very little bit of growth. 

One thing that may be a factor is my home temperature.  We heat with a wood stove and this time of year, we are only building a fire at night.  It can get quite hot at night, maybe into the 90's, and perhaps as cool as 55 during the day.  I have been keeping my starter in the microwave because it maintains a more steady temperature. 

I wonder if I blew it after that first flush of bubbly action.  I wonder if I need to better control the temperature.   I wonder if I should try making a sponge and see if it works.  I wonder if I wonder about it too much.  Any advise is appreciated............Kay.