I'm hoping to pick the collective brain troubleshooting my starter, Alfy. I made amazing sourdough bread about two weeks ago now (the first offspring of my new starter), and then I stored Alfy in the refrigerator on a Wednesday. I fed him Saturday and again on Tuesday by removing half of the starter and mixing in equal parts water and flour (50/50 AP and whole wheat). The last time, I took him out of the fridge and left him it at room temp to try and use the next day. But he didn't pass the float test. It's been 5 feedings at 12 hour intervals now and he still won't pass the test. He looks nice and bubbly and he still has that nice sour smell before feedings and the milky smell after, so something is going on in there. Am I just feeding him too often? It is cold in the apartment these days, as heating where I'm living is not great. Should I reduce the feeding schedule? Or am I doing something else wrong?
