u/Ok_Word9794

I'm on day 7 of my starter and it's finally showing some real activity, which is exciting. I can see good bubbling throughout and the rise looks promising. However, I'm noticing the consistency seems a bit thinner than I expected, and I'm wondering if I'm on the right track or if I need to adjust my feeding schedule.

I've been feeding it once daily at a 1:1:1 ratio (starter: flour: water) and keeping it at room temperature around 70°F. The smell is pleasantly sour and tangy, which seems right, but I'm second-guessing whether the texture should be this loose. Some guides show thicker starters, while others show more liquid ones. Should I be concerned about the consistency, or is this normal for this stage?

Also, I'm using unbleached all-purpose flour and filtered water. I've seen some people recommend whole wheat or rye flour to speed up fermentation, but I wanted to start simple. Is it worth switching now, or should I stick with what I'm doing for another week or so to see if it stabilizes?

Any advice from experienced starters would be appreciated. I'm determined to get this right before I attempt my first loaf.