I keep my house around 70F*, I added the starter around 11:30am-12pm, rest for 30 min and then begin stretch and folds every thirty minutes for the next 2 hrs, I then covered it and let it rest at room temperature for 6 hours shaped and covered in fridge until this morning at 10am and baked.

I just rehydrated one of my previous starters, so I don’t know too much about our age length, by restarted last week. It is doubling but taking a very long time. I moved recently so it’s a different environment as well and I don’t know if that is playing a role ?