The starter

So the recipe for sourdough starter is so simple, there's no way I can mess it up. 1/2 Cup bread flour mixed with 1/4 cup room temp water every 12 hours. Easy, right?

So how was I able to mix in REGULAR flour instead of the bread flour?? I was so concerned about getting it in the right time period; getting the right amount of air holes in the plastic wrap--but couldn't get the FLOUR right?

We'll see if it's right.

Since I don't know if it's okay, I thought I wouldn't post the boring flour picture. Instead, here is a picture of our GIANT baby, who is 7 months, but in 18-month clothing. He is OFF the charts!