There are a number of things that could be going on here, Wesley, but the most important thing is that you have the aroma and some activity, which show that your starter is definitely still alive! If you're keeping your starter in a low, wide container, it may be tough to judge how much the volume is increasing, and if you're only looking at it when you feed it every 12 hours, you may just not be seeing your starter at its peak (by 12 hours after feeding, it has likely already begun deflating). If you're measuring your flour by volume, it's also easy to get a heavier cup of flour than intended, which can lead to a thicker, heavier starter that will struggle to rise. For best results, we recommend measuring by weight whenever possible and checking on your starter every few hours (don't worry, this won't always be necessary, just as you get to know how quickly it's working). We'd be happy to talk you through this more if you give our Baker's Hotline a call at 855-371-BAKE. Our bakers are here seven days a week and happy to talk sourdough! Mollie@KAF

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