When to start baking with my starter? It's a bit sluggish...
I'm a bit of a newbie with sourdough, and I've got a seed culture going, using Reinhart's Pineapple Juice recipe initially, and then I started fiddling around with it after reading more on this site. So now I have a little jar of culture which is fairly sluggish. For the last three days I've been refreshing it with a 1:1:1 ratio of starter:water:flour, and it is taking 24-36 hours to double in size each time. It's in my kitchen at about 69 degrees F. I was using Unbleached AP the first two refreshes at 1:1:1 and then put in some organic WW yesterday to see if it would wake up, but it's still the same. It's alive, but slow.
I keep waiting for it to get speedier as I've read lots of accounts of people having vigorous cultures which are doubling in 4 to 6 hours. So I haven't put it in the fridge yet or tried to bake with it. Am I being overcautious with this? Or should I keep going at room temp for a while longer to see if it becomes speedier?