The oven with oven light on was too warm for the starter

When I took the starter in its jar out of the oven in the morning it was altogether too warm.  There had been no visible activity.  I fed it anyway.  The thrill is really gone from making starter.  I need a sign.  Here is the starter on day 5 I believe after feeding in the morning.

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And here it is after seven hours on the counter.

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It it shows very little change and smells like plain flour and water.

In my dough depression, enhanced by my kombucha two gallon jug springing a leak, I decided to try one thing I had read about online.  That at the very start, starts sometimes need a bit more water to grow the yeast.  I took my bottle of room temp spring water and drizzled a little in.  Didn’t measure it.  Stirred it up.  It was stirrable, not as stiff as before.

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Went to bed with small hope.

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