Hi Julia, I'm sorry to be getting back to you so late, and hope that by now you are the proud parent of a a thriving sourdough starter! Your starter could have been responding to a dip in overnight temperatures (which will slow down fermentation). As long as your starter is reliably doubling in size after a feeding and has a pleasant aroma, then you should be good to start baking by day 7, and can consider your starter fully mature by day 10. Please let us know if you ran into other issues along the way. 

Barb

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