Signs of life
There are signs of life in my new starter.
I fed it more whole wheat flour and water again today.
On that note, I saw a professional baking blog post  that irked me yesterday. Basically, when faced with a simple question about starters by an enthusiast new baker, Rose punts and says "it is too hard to explain to you. Go buy from a professional."
That is a load of crap, and that is a ridiculous response in what is supposed to be a baking advice column. I won't go so far as to say that making a starter is easy, but it isn't impossible, and it certainly isn't an impossible process to describe: I've done it , Sourdolady has done it , and Carltonb has done it . An idiot like me can do it; why can't she?!? Besides, if you screw up and have to throw it away, what are you out? About 75 cents worth of flour and a few minutes a day for 3 or 4 days.
Remind me not to buy her book if that is what her attitude toward amateur bakers is like.