Your starter is probably fine. Wild yeast slows down a lot in the cold, so a chilly kitchen can easily double how long bulk fermentation takes.1

Try mixing with warmer water so the dough lands around 25 °C,2 then let it rise somewhere snug: an oven with just the light on works surprisingly well.3 Judge by the dough, not the clock: look for a 50–75% rise, a domed top and bubbles along the sides.