Jody, tell me the name of the recipe you used so I can see what's up with it, OK? At this point, I'd suggest discarding about 3/4 of it (18 ounces, if you have a scale); and feeding the remainder with 1 cup flour and 1/3 cup water. Repeat the feeding 24 hours later. At that point, I'd suspect the starter will look much thicker, show some bubbles, and be ready to use. Going forward, to keep your starter healthy, feed with 1 cup flour and 1/2 cup water (equal parts flour and water, by weight). Hope this helps - PJH

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