One other note...I always use plain, white, wheat flour for my starter. I don't add anything else other than a rare teaspoon of white sugar. (Yeast loves sugar.) No salt, no whole wheat flour, no other grains, nada. This keeps the starter pure. If there is bran, or other foreign things in there, they can start to disintegrate and possibly rot. You can add other things to your starter AFTER you've saved the pure starter and set it aside. Once it is in the bread bowl, add whatever you like.