I’m having trouble with my starter being active enough. It was active at the end of the first week but then seems to have died down somewhat by now — which is at about 3 weeks. I was using AP flour at first which I store on the counter but then began to use the WG (and even the Sprouted a couple of times) that I was keeping stored in the refrigerator. Then went back to the AP but that hasn’t made it come back. Would storing the flour in the refrigerator affect the wild yeast in the flour? And, is it necessary to store the whole grain flour in the fridge if your house is not air conditioned and the temp gets in the upper 70’s or above? Also, I think I read that it’s ok to seal up the jar the starter is in. Does that make any difference – how tightly the starter is sealed? I also have kept it covered by a towel or something to keep the light out and am measuring all the amounts in grams so I’m not sure why it’s not more active. It smells and tastes great otherwise.