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Wholemeal flour will make it more active than just white, try that or a mix of the two
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added in some apple cider vinegar
Why? Also, use less flour to top it up. 25g of each is fine per day. Are you in London? If so the hardness of the water might be an issue. Try using bottled water for a few days and see if that makes any difference.
should i store it somewhere else?
Kitchen would be better as there's more of the yeast bacteria in the air in those places (as I understand it), leaving the jar by an open window is also supposed to help - although I'm not sure how true this is if you're in the middle of a very urban environment. Is the lid ajar/the container covered with something breathable? Nowt will happen if the airborne bacteria can't get to the mixture. What's the temperature in the cupboard like? Unless your kitchen is absolutely freezing, I'd be keeping it in there.
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mrJL
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@lf
Have been trying to get a sourdough starter on the go for a little while now, maybe a week. Seems to have little bubbles on the top but not much else going on really. Wondered whether the flour was problematic (was strong white bread from lidl), have now started using some nicer strong white bread flour, and pouring out more as well. Last night added in some apple cider vinegar along with the feed and seems a bit more active, but still no great shakes. storing in what is effectively an airing cupboard / hot water tank cupboard.
have been feeding 50g water, 50g flour each day, sometimes splitting by half and doing twice
any ideas?
starting to annoy me a bit now!!