Hello. I'm at day 7 with my starter. I've been adhering to the steps exactly. Indoor temps have generally been around 70 F, though it's been cooler (68 or so) at night; daytime temps today are lower, so I've put the starter in a bread proofer, maintaining 72.

The starter has bubbles--it looks something like the picture near the top of the article, in the proofer--and a lightly sour, pleasant smell. But it doesn't rise AT ALL--well maybe a few millimeters, as far as I can tell.

Do I just need to be more patient? Maybe add some whole wheat for the next refresh?

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