First post here. I've been working on my starter for over a month now. I had to refrigerate it a few weeks ago, while we were gone for the weekend, but otherwise I've been feeding it twice a day with Gold Medal Whole Wheat Flour. I thought it was ready about a week ago, and so I tried an overnight recipe, where I did my stretch and folds that evening and then a bulk ferment overnight, but I never saw any rise (zero) the next morning. I tried again a few days later (feeding my starter all the while), but no rise. I deduced my starter wasn't mature enough, and now it's been two weeks since those failed attempts. I have posted a picture of my starter taken a short time ago. This was about 5-6 hours post feeding. I really wanna try and use it again in a loaf, but I'm hesitant to do so. However it definitely looks way better than before. Especially the bubbles.
Thanks in advance!!