Im having a lot of headaches trying to figure out my starter. My house the temperature can vary but usually is between 74 and 70 where I keep the starter. I am almost 2 months into this starter and I have made about 6 boules of sourdough. Every one has tasted good, but some have been lighter than others, some have been gummy and dense. Very hit or miss. I have been feeding my starter 1:1:1 30g Unbleached Organic AP flour and 30g organic white whole wheat, 60g of the starter and 60g of room temperature Brita filtered water. Some days the starter will double after around 8 hours, some days it wont quite double. Usually I wait to feed until i see some sliding down of the starter from the peak, but lately I have started to feed it at peak or just slightly after. When I am mixing the dough, it just seems like I am not getting enough activity from the starter. I havent seen any hooch at all. I am trying to keep as regular to feedings as possible but I am starting to get frustrated with the end results I am getting from the sourdough, especially the rise and textures. Any advice would be appreciated. I am in New Jersey.

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