An as of yet Unnamed Starter

An as of yet Unnamed Starter

This is the aforementioned starter right after it was first mixed. It was started on April 9th, I think. I started with a bit less this time. I also found the trick, for me at least, to keep a starter actually rising, is to use a thicker mix. The 1/1 flour/water mix, or even with more flour but still quite fluid seem to peter out fairly quickly. I'm not sure if it is a buildup of waste (acid, alcohol) or what. But this one is now larger and still continuing to chug.