Hi,
I have a 2 week + old sourdough starter. I started it with whole wheat flour and have been feeding it with King Arthur unbleached white flour every 24 hours. I feed it at a 1:1:1 ratio. When at room temperature (Always 75-77 degrees) it does not rise at all. It bubbles some but definitely no rising. I tried putting it upstairs where it's 82 degees, but still no rising. The only place I've had luck is in a warm oven (around 90 degrees). But I refuse to keep my oven turned on 24/7 just to make the silly thing happy! I also don't want to use a heating pad. Everything I've read online says sourdough starters do well in temperatures similar to my house and that it should be active within a couple weeks. There's no sign of mold or any bad smells. I know this isn't a quick process and I'm not the most patient person, but something's gotta give. It's been 16 days. Any tips would be appreciated.

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