First starter, no action after 5 days but clear hooch

Shortage of commercial yeast in my area has prompted me to try my hand at a sourdough starter.

I found a simple recipe on line, 2 tbsp whole wheat flour, 2 tbsp water, 12 hours apart.

I'm on day 5 and still no action.  A clear liquid (that I now know is hooch) started to appear 3 feedings ago.  I had been mixing it in but read it should be poured out, so just did for last feeding.

I have a few questions:

- Since hooch means it's hungry, should I start adding more flour than water?

- How long should I wait before giving up on it and starting over?

- I'm in Canada and it's been so-so cold (about 17C or 63F) in the house, can that delay the reaction (or stop it ever happening?)

Thank you for your help!