My wholewheat starter is already 19 days old. It can double its size after feeding and has fair bubbles under the surface. However, it doesn't has a layer of froth on top and seems to be not as 'active' as others described here (i.e. my starter could not be 'triple' or even more in size after feeding)
I did try to make a spelt sourdough with my wholewheat starter, but the result was bad; the bread was flat and dense. And, the recipe I followed was the 1-2-3 recipe (i.e. starter, water= 2x starter, flour = 3x starter and salt = 2% of flour)
Since I'm still in the testing phase, I tried to keep the waste as low as possible. I poured out most of the starter and fed the remaining starter (i.e. around 1 tablespoon) with equal weight of flour and water (i.e. 30-40g) everyday. And, the spelt sourdough I tried to make with 30g starter only.
I wonder if it's because I fed the starter with too small amount of flour and water, or I should increase its hydration (i.e. 110%) ?
My place here is almost in summer. The weather is around 22-28'C and may be getting hotter later on. I think I should keep my starter in fridge once I am sure it is 'active'. But now, it is still uncertain...