Day 6 Starting a Sourdough Starter from Scratch

Proof that patience & persistence = SUCCESS 🙌
On day 5 around 3p my starter had a small amount of liquid on top so I discarded my starter back to 25g
ADDED 50g WARM (79°-80°-Do not go above 100°) FILTERED WATER
ADDED 50g of FLOUR (25g Organic All-purpose & 25g Whole Wheat)
Checked it (in my second video on Day 4 & 5...) None to very little activity -Just a few bubbles
DID NOTHING TO IT- JUST OBSERVED, PUT LID BACK ON & PUT IT BACK IN THE OVEN WITH THE LID ON.
THIS MORNING AROUND 5A IT ROSE ABOUT 10% AND BY 10a it had doubled & reached its peak Now about 20 hours after the feeding it is just starting to go down.
I am feeding Sally same as yesterday
and I moved am doing another portion of Sally but feeding it 1:1:1 ratio (30g starter, 30g flour: 15g organic AP & 15g Whole wheat)
both are going into the oven with only the light on & I will check on them in 4 hours