I saw on a youtube vid that if the starter floats in water, it's a sign that there is enough activity. mine sank with my hear and hopes, and yet the dough rises well when it's resting, to about 3 times the original size. does anyone know about this floating business?
Also, in relation to another post on where to find flour in Melbourne, I go to a lebanese shop on 33-37 high street, preston, called Cedar Bakery. I do not have a point of comparison as to the quality of the flour, however I can tell you that the wholemeal flour I get from there comes to 2 dollars a kg, compared to $6.25 for 2 kg at Marg and Maree on Bell street Heidleberg Heights. I have bought some of theirs and will make a loaf this weekend for comparison.