<p />It's alive. :o) Now to keep it alive. Feeding every day in hopes of developing an active starter to make the real deal, rustic sourdough breads. So far it has moved along slowly, perhaps that is the nature of wild yeast, not sure. Little bubbles in a fairly wet batter and it smells great, much like beer. I did a test dough ball to see if it would proof but was not impressed with the amount of expansion so I think my starter needs to mature a little more.
Keeping the starter warm on the cable box, that works for me.