I'm on Day 14 for my sourdough starter and can't get it to work. I had a half inch rise on Day 3 and nothing since then. I am using 1:1:1 with the flour component being made up of half whole wheat and half all purpose.
I leave my water out overnight in case of chlorine, and I noted that at room temperature, the batter is at about 68 degrees. In the oven with the light on, it gets up to about 82 degrees.
I had been feeding it twice a day, but was advised to back off to once a day until I see some activity. At best though, all I see are a few bubbles as shown here: https://photos.app.goo.gl/pEe3Su9dwizMnPyM9
I can't find rye flour at the moment (covid scarcity).
Any suggestions from you more experienced chefs? Or should I give up on this batch and start over? I'm wondering when to give up on this two week old potential starter.
Many thanks! Wendy