Sourdough can be really tricky, Greg, and it's often tricky to pinpoint what might be going wrong with limited info. The good news is that if you see any bubbles or growth in size, your starter IS alive, just moving slowly. The most common cause of a slow-moving starter is one that's become too heavy. We find that this can happen quite easily when measuring flour by volume, which is why we suggest measuring by weight whenever possible. If you are measuring by volume, it's important to measure your flour using our fluff, sprinkle and level method (explained here: http://bit.ly/1Q2PToo), which will result in the desired lighter cup of flour. If your starter looks heavier than what's pictured here, it may help to add some extra liquid to your next few feedings, until you get back to the desired consistency. Once there, you can resume the regular feeding of 4 oz (1 cup) flour and 4 oz (1/2 cup) water. For more help troubleshooting, please don't hesitate to give our free Baker's Hotline a call at 855-371-BAKE. Our bakers are here seven days a week and always happy to chat sourdough. Mollie@KAF

• Reply