Babysitting infant starter
A little background first... I am new to TFL (LOVE this site) and am a newbie to bread baking and sourdough starters. I started my first batch of sourdough per PR's BBA's forumla using water (didn't have pineapple juice on hand) and noticed explosive growth by day 2, then it went pretty stagnant with bubble formation but no growth. I am now on Day 6, without much activity still. I know this is a very common occurance. Out of curiosity, I decided to start a second starter using Debrah Wink's pineapple juice method yesterday evening. I was feeding PR's starter bread flour after day one but have switched back to rye at the reading the forums, suggesting that you should keep feeding it rye until it takes off. I also feed every 24 hours. At this point, I think I've deviated a bit from PR's forumla and am using a combination of DB's and PR's methods for my first starter.
Now, for my questions. Ambient temperature at my house is very cool, maintained at 68 degrees F. I live in the San Francisco/Daly City area where there's lots of fog! Today, I decided to take both starters with me to work where it is room temp is warmer. I also turn on the space heater so it can get some additional heat, upper 70s. Does moving it back and forth from different locations and different temperatures affect the starters negatively? Also, should I start feeding my first starter (PR's) twice daily until it starts to bubble up aggressively?
Thanks a bunch for all your help. I'm sorry if this was long winded and/or confusing! I look forward to hearing all of your insightful responses!