Maybe don't put the part about hiding bodies on the teaching application?

This is my third start from scratch in five years. I've been experimenting with my ratios and I'mm finding 1 part starter to 2 parts water and 2 parts flour gives me a more active (more than doubling in 4 hours) starter. When it's dry, I need to add a bit more water to get good results.

If you make it to soupy, the yeast's bubbles will rise to the top and burst and you won't see it rise. If you make it too stiff, the bubbles can't expand and you won't see a rise.

That's the ultimate goal, a starter that bubbles into a foam.

Go with the recipe, but if, after you mix it thoroughly, it's too soupy, add a little flour. If it's too thick, add a little water. It should be thinner than a Wendy's frosty and thicker than a McDonalds' milkshake. a little thicker than pancake batter.

One of the many upsides of being a Mac user is the Apple Preview app. Search function is fine. Apple Intelligence isn't too intrusive when you have it turned on, but I keep it turned off.

🙏

And I'd be happy to do it.