David, it could be your starter isn't warm enough. And it could be you simply have to add more flour with each feeding. Add enough flour that it's a bit thicker than pancake batter, and then try to keep it someplace where it's in the high 70s, temp-wise; a cooler house (e.g., below 65°F isn't going to make your starter very happy. Also, if you're baking with starter and not adding any commercial yeast, again, you need a warm rising spot; you need to give the dough a lot of time; and even then, sometimes your starter simply isn't vigorous enough (and it sounds like yours isn't). This is a situation where I think it would really help you to call our baker's hotline, for some dialogue; call 855-371-BAKE (2253), and I think they can help talk you through this. Good luck - and don't give up. You'll get there! :) PJH

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