How can I fix a sluggish starter?
First time sourdough baker here. I've been working on my first starter for almost a month now, following instructions from Tartinen Bread.
The instructions call for a 1:2:2 feeding using a white/whole wheat 50/50 flour blend on an every-morning schedule. The ambient temperature in my kitchen has been right around 70F, dropping into probably high 60's in the evenings.
The problem is this:
It has been 3 weeks of regular feedings and the starter still hasn't reached the "vigorous" phase described in the book as "doubling within 4-6 hours". At this point the starter doubles around the 12-hour mark.
I'm getting a little impatient. From what I've read around the forums, it should not be taking this long. Is there something different I can/should be doing to get this culture to the 'vigorous' phase? As of this morning, I've split the starter into two containers and am ready to experiment with one of the clones.