Hi Barb! Thank you for sharing your sourdough wisdom :) . I have been working on my sourdough starter for at least three weeks, following the King Arthur recipe, and it still doesn't seem mature. It bubbles a tiny bit in between my twice daily feedings, and doesn't rise much. I finally got impatient and decided to try making a loaf (also following the "extra-tangy" KA recipe), but when I left it to proof (after combining the rest of the flour), I left it for over 5 hours above the fridge (my house isn't very warm) and it hardly rose and definitely does not have bubbles and is not "light and airy". What am I doing wrong?? Some things I think could be the problem: I don't have a gram scale, so I have had to measure by volume during the whole process, which obviously makes it a lot harder to be accurate; my house is pretty cold (60s I think) so I've had the starter/dough above the fridge the whole time, but maybe that still isn't warm enough; I stir with metal utensils.... !!! PLEASE HELP ME! I am so frustrated and am on the verge of giving up and just using all the starter and discard I have left in discard recipes. Thank you <3

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