Hi! I'm a novice and need help, please. It's hard to find answers to specific scenarios on the internet. Background: It took a very patient ten days before seeing any activity with my starter, other than a few bubbles on the surface. I started with all purpose flour, but eventually switched to bread flour after reading it might help. So after ten days, it started to be a little bit active, but not doubled. After a few days of that, I switched to the bread flour, and after a day or so, I started see more activity. Then I started feeding every 12 hours instead of 24. But it still doesn't quite double. Maybe 1.5 times the original size. I do see the slide marks of it coming back down before I feed it, so I think I'm doing that part right. Now I'm at about one week of consistent activity, small bubbles throughout and some bubbles on top, not quite doubling, feeding every 12 hours. When I stir to take some out and put into a clean jar (I like to do that for feedings), the consistency is now getting a little stretchier and frothy. This whole time, I have been sitting the jar on a heating pad on low, with a doubled towel underneath. I think it brings it to a temp of about 72-75, but I turn it off when I am not home. I have been using a 1:5:5 ratio all along, because that's what a couple sources said to do (so many sources out there, I don't know what to believe!). When I do the float test, it does float, but kind of dissolves after a few minutes. I don't know if that's normal. I guess my main questions, based on what I've said, are - should I change the ratio and will that help it double? Is it ready for baking bread? Also, when can I start refrigerating it? I won't be baking that often. And should I throw it in the fridge right after a feeding, or at its peak? Do I take it out a few days before baking, or the day before? I guess the answer to the previous question would determine when it gets fed after removing it from the fridge? Thank you so much for your help!

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