There are a few factors that might be slowing your starter down a bit, Dani, but the good news is that even a few bubbles indicate that it is alive. The chlorinated water could have been affecting the bacteria growth, so you're on the right track using something non-chlorinated now. While it's fine that you've been using Bread Flour up to this point, we'd also suggest switching over to All-Purpose. Bread flour is more absorptive, which likely means your starter is a little heavier than desired, and it also doesn't provide quite the same hearty meal AP does (more protein means less starch, which is what the yeast feeds on). If your kitchen is a little cooler than optimal, this could also be slowing the process down. Either way, continuing your feeding regimen with non-chlorinated water and AP flour should lead you to a more fully active starter within another few days. Be patient and you will be rewarded. Hope this helps! Mollie@KAF

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