Storing sourdough starter
i have recently started making my own starter using a 1:1 ratio. I live in a tropical area where it's 86-92 F with 81% humidity. i read that i can put my starter on hold by putting it in the refrigerator and feeding it once a week by taking it out 1-2 hours before feeding, feed the starter, then let it sit for another 1-2 hours before returning it to the fridge. i have noticed that my starter does not rise at all and had no bubbles unlike when i just let my starter sit on the counter (which rises vigorously and lots of bubbles). I understand that putting the starter in a cold environment slows down its process but i just thought that it would've at least rise just a little bit. Is it supposed to act that way?