I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter and rye at 50g (the first two days I added organic honey and didn't start discarding starter until the 4th day).
At one point the recipe I was following said 50:100:100 of starter, water and rye flour, and it did a little better that day than the previous if I'm remembering right. The main issue is it isn't bubbly enough. Some days I get some good bubbles, but I can't seem to link it to anything. I've been keeping the starter in the oven with the light on because I think our house is too cold, (we keep our house at 68 at night and 75 during the day) but I don't know if that's the right way to do it. I live in hot, humid New Orleans, so that could be affecting it (or our A/C).
I tried to make a loaf last night and it actually hasn't risen at all, which is why I am turning for help. The starter passed the float test before I made the loaf, and smells sweet and sour like sourdough, but is pretty dense and thick, and the bubbles aren't at the level I see in pictures.
Help please! Not sure what to fix, if it could be moisture, temp, or the flour I'm using (bulk section rye flour for the first week and Red's dark rye once I ran out). I want to get a good robust one going so I can keep it for a while but it hasn't gone anywhere promising so far.