My Timid Tartine Starter
Began a wild yeast starter via Tartine method two weeks ago. I feed it every 24 hrs. At first, nothing, except water would separate toward end of feeding cycle. It took a week before I saw bubbles. Next, I began to note a small rise that took about 12 hours before starting to collapse. Now it rises in about 6-8 hours, but I'm still only getting a 50% rise. There's still a little tang in the starter right after feeding, more than I would like.
Conditions: I live in Portland, OR. It's cool right now with high humidity. Our house is appx. 60-65 degrees, so I keep it in the oven with the light on. It's appx. 70 degrees in the oven. Feeding 1/2 c. Bob's Red Mill wheat/ KA white mix and lukewarm filtered water into 1/4 c. of starter every 24 hours. It's definitely active, but I can't get it to rise past 50% and it absolutely does not pass the float test. It's in a glass Weck jar with a glass lid, so it can breathe a bit.
Q: How do I get it to double?
Q: How warm an environment can the starter handle?
Thanks in advance.