Health of my starter
My starter is about 3 weeks old now. At the start of the 6th day I started refrigerating after allowing it to ferment approximately 8 hours, then feeding it every 3 days. My house stays pretty cool in the winter, so where I keep it when out is a pretty steady 65ºF. I'm following Peter Reinhart's formula, and in both of his books I have say that is the ideal temp.
I'm doubling the starter at a 133% hydration rate per his formula for San Francisco style starter. It bubbles really well, but sometimes doesn't get what I would consider foamy, and it doesn't rise. I tried making a firm starter with it last night, but it didn't rise at all after 8 hours.
Could the hydration rate be the reason it doesn't rise, or is it possible the yeast and bacteria cultures haven't been fed enough times to reach the right levels? I've started feeding it twice a day without refrigeration, as the cooler temps seem to make it possible to do so every 12 hours instead of every 8 as some recommend. Does it sound like I'm on the right track?