Bread

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?

• should i store it somewhere else?
  
• should i be sticking stricter to the 1:1:1 ratios each day? just seems wasteful to pour away so much, although we do make cookies/flatbread from it
  
  

starting to annoy me a bit now!!