Anyone here with experience with sourdough starters? I started one three-four days ago and all was dandy apparently, as it quickly bubbled and raised. Then suddenly it stopped yesterday, and separated with water on top. I think it may have been when I went with room temp water and white flour for the first time. It’s kept the sour scent, though, and it doesn’t appear to have fully caved, so to speak. Just poured off excess water and added some more full grain flour (50/50 rye wheat), and after 30 mins now it indeed does bubble. Pointers, tips?