My sourdough starter turned 3 weeks old, still flat as a pancake

I fed that thing every morning at 6am before my 12 hour shift. Followed the guide from a bakery in Portland to the letter. On day 21 I realized my kitchen was too cold, about 62 degrees. Moved it near the water heater in the laundry room, two days later it finally doubled. Has anyone else fought their house temperature instead of the actual recipe?

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hayden_rodriguez18d ago

DUDE that water heater trick is genius, temp really is the secret boss of sourdough.