When I first started baking with sourdough starters, I was amazed at how much their strength could vary. Maintaining a strong starter is essential for consistent, delicious bread. From my experience, feeding the starter regularly with the right flour and water ratios makes a huge difference. I usually feed mine every 12 hours, which keeps it lively and bubbly. Temperature also plays a big role: keeping the starter in a warm spot around 75°F (24°C) encourages yeast activity. I noticed that using filtered or bottled water instead of tap water improved my starter's health, possibly because chlorine in tap water can hinder yeast growth. Lastly, I find that discarding a portion before each feeding helps manage the acidity and prevents the starter from becoming too sour. This simple routine has made my sourdough starter stronger and more resilient, resulting in better rise and flavor in my bread. If you’re beginning your sourdough journey, keeping these tips in mind can make your starter look as 'skrongggg' as Stella!