Looking for advice/help with sourdough starter. I'm new at this! My starter bubbles and smells fine with a TBS flour and a tsp water every other day. Then, when I need more because I'm getting ready to bake I give it 100 grams both flour and water. Within hours it will have doubled. Then, hours later it will shrink. Is this normal? Is it because our kitchen is only 68 degrees? What should be my next step?

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