I started a new sourdough starter about 8 days ago. I used the exact method described on your website, using 113 g King Arthur’s whole wheat flour, and 113 g of room temp filtered water from my fridge. I fed with King Arthur’s white flour and water (113 g each) every 24 hours for 3 days, and since then, I’ve been feeding 1:1:1 every 12 hours. First 2 days I got great rise (but my understanding is that was mainly due to bacteria). Since then, I have been getting nice smell and bubbles on top, but minimal to no rise. My house is about 69 degrees, but even when I put a heating pad around the jar, it makes no difference. Am I just being impatient? Or am I doing something wrong?

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