Still learning with fresh ground flour so here is my new question.  It seems that when I feed my SD starter with fresh ground flour it seems to kill the starter.  I can save the starter by refreshing with store bought flour.  But the fresh ground flour looks like it the water and flour seperate and it just is not the same.  Any ideas?  It looks like when you are starting a new starter and in the early stage you get that layer of liquid at the bottom.... you the bad stuff.

Help!

Sylvia