Hi Sara, I'd try to keep your starter in the 70-80ºF range and see it this improves its activity level. If  you have an instant read thermometer you can check its temperature now and then. If your starter is cooling off at night or during the day and falling into the mid-60's, that could definitely be slowing down fermentation. Some people find the oven with the light provides a nice, warm environment. Otherwise it sounds like you're doing everything right and your starter is definitely moving in the right direction. Hopefully with a little more warmth it will start doubling and you can switch back to the 1:1:1 ratio and twice a day feedings with AP flour. Once your starter is rising well with that feeding routine, then you should be good to go! Good luck, and let us know how it goes! 

Barb

• Reply