Hi all! I'm very new to sourdough starters. I started my first one about 5 days ago. My house thermostat is set to anywhere from 74-76 degrees through out the day and night. I'm following a recipe that is 50g WW 50g bread flour and 100g water and then feeds after day one are 100g bread flour (I use King Arthur brand) and 100g water. My starter rose 1/4" the very first 24hrs and since then it hasn't risen at all but has been bubbly. I get confused on when to feed starter if it's bubbly but doesn't rise at all. Especially because my house isn't particularly cold. I have been using room temperature water maybe I should try warm water? on Day 4 I did feed it after only 12 hours because it was very bubbly (didn't rise). Picture is from 10:19am (I live in illinois) and the last time I discarded and fed was at 5:30pm yesterday. It smells pretty floury so I'm thinking I shouldn't have fed after only 12 hours? I will be waiting until 5:30pm today to feed. And also, with the amount of water and flour that my starter requires for feeds does that make my starter more on the "runny" side? Because that is how it is. I weigh everything so I know I'm not adding more liquid. Does a runnier consistency mean over fermentation?
Hope this is enough information! for some troubleshooting. Thanks!