temperature issues and keeping a starter
Hello I am new to the forum but have been baking sourdough bread for a few months with some success. But I do have some questions regarding temperature where you are keeping your starter. In the summer months my house is normally in the mid 70's perfect for keeping yeast vigorous and was feeding the 100% hydration starter at 1:3:3(old starter:water:flour) every twelve hours. Now that the kitchen has cooled off for the winter months I am lucky to have the inside temperature get up to 65 and it is normally closer to 59 or 60 and I am having an issue with feeding the starter the correct ratio . I am now feeding it 1:2:2 or 20g old 40g water 40g flour and it still seems to be having trouble eating all of the available food in twelve hours. I also keep a 50% hydration starter that is having no trouble staying healthy so all is not lost I am just worried about keeping the liquid one healthy enough through the cold months. If anyone has any cold weather advice I sure would appreciate it thanks.