How do you maintain your starter?
Greetings bread connoisseurs and enthusiasts,
I am curious to know how everyone else maintains their starter. Do you feed 3x a day, with increasing amounts of flour like La Brea Bread Book instructs? Or do you maintain multiple starters, feeding each a different type of flour? Do you keep your bubbly friend in a certain ambient temperature? Is there a secret dance I'm supposed to do that only bread experts share amongst themselves? I would love to know how you guys get your starters lively and happy.
I see pictures/videos of other peoples starters online and see that they are extremely active after 4, sometimes 2 hours after feeding. Mine is a bit sluggish, where in I have to coax it by make-shift proof boxing my oven to ~75F to achieve the same activity at 4 hours. I follow the Tartine method of 1:1:2 of whole wheat f, bread f, and water x2 daily. Also, would love to have the extra large open bubbles in my crumb.
Thank you in advance!