Reply #12: I used starter from sourdough international

[Mojorabbit]

and kept it alive for a year. It did double in volume for me and the directions said to keep it at 85 degrees which I did in my warming drawer. I had to play around with the thickness, too thin and it did not double, same as too thick. Mine worked best the consistency between thick cream and loose bisquit dough. I accidently forgot it for a week though in my warming drawer when I had the flu and it croaked.