/johnny
Unbleached white flour and filtered water. It has taken and every 12 hours after it bubbles up and falls I remove half and add back. I’m going to slowly convert it to whole wheat and oats when it’s really tangy. I just started the starter three days ago, so I have awhile before that stage. In a couple of days I will start making crackers with the starter I remove. I’m a great cook, but I must use recipes for baking. That’s science, which was my worst subject!