You get a GXP "Like," and my admiration.Original Post Deleted
I didn't used that formula when I started, because I found that only much later, but mine was very similar and also ended with a small amount of sourdough. I would say that 90% of the methods you find on the web are not so good (to say it mildly).
I started min in May or June last year, it would probably hot them. First try was with wheat flour (that went really bad, the stench, unbearable). 2nd try was with rye and was a success. Daily feeding for 4 days or so, small quantities, all in the warm kitchen.
I think <20° is very low, sourdough likes it certainly warmer. I think 26-28°C is optimal. It works for me and so far it's stable. I use about 50g per bread, twice, then I feed 50g each rye and water about once every 7-10 days. I have that routine for 1+ years and bake about twice a week.
My jar is always in the fridge. Unless it's feeding time.Original Post Deleted
When I feed it I take it out, add 50g each rye flour and water, let it raise in the warm kitchen (this can take 2-6 hours) and put it it back in the fridge, lid is tight in the fridge.
The lid is lose on the jar while raising, air can come in. It should not be tight.
Humidity doesn't matter.
A year ago I started my starter with white flour with no problems at all in Malaysia where 25-32C is normal year round temp.
It goes in the fridge for weeks at a time if we are trying low carbing, and is easy to kickstart when needed.
https://www.youtube.com/watch?v=2FVf...cookingireland