Hi there, I'm trying to get a starter going using this method: https://slice.seriouseats.com/2010/11/how-to-make-sourdough-starter-day…. I liked it because it started with small amounts and doesn't seem to waste much hard-to-find flour.

I am now on day 4 (haven't done this day's feeding yet), and I haven't really seen any bubbles to speak of. I can smell some sourness to the mix, so I know there's bacterial growth, but I am worried about the lack of yeast activity! I know my house is on the cold side--it's generally between 60 degrees (at night) and 65 degrees (during the day). But I've also let the starter spend some time on the back of the stove when it was on, where it got up to a toasty 85 degrees measured with a thermometer, and I've also (feeling goofy) tucked it up against me while watching TV on the couch so my body heat would keep it warm. Yes, I snuggled my starter. But it's stubbornly flat. My second feeding (day 3) for the starter, I used whole wheat flour instead of the unbleached AP the method uses, since it supposedly is more likely to have wild yeast. What else can I do to increase my bubbles?

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