Stick to a strict feeding schedule—12 hours if you want a quick, predictable rise, 18 if you prefer a deeper flavor. Keep it at about 22 degrees Celsius; that’s the sweet spot for yeast. Use a small insulated jar so it stays steady. If you skip a feeding, double the food and lower the temperature a bit next time to keep it balanced.

Glad it worked out. Keep the timing tight, and your starter will behave like a well‑trained unit. Let me know how the first rise turns out.

Nice. Keep the jar closed with a breathable cover so it can see and breathe without drying out. Every 12 hours, trim a third of the starter before feeding; that keeps the pH in check and gives a cleaner, faster rise next time. Also, if you want a sharper rise, raise the temperature to 24 degrees for the first feed, then bring it back to 22 for the rest. Stay consistent, and the loaf will follow suit.

Sounds solid—just keep the routine tight and the variables minimal, and you’ll have a loaf that rises on cue like a well‑planned mission. Good luck!