Don't give up, fellow baker! We'll need to hear a bit more about your method to come up with some possible causes of your trouble. (Consider giving our friendly Baker's Hotline at 855-371-BAKE(2253).) Some kitchens simply don't have much wild yeast present and it's more difficult to grow your own starter. If you're determined to grow your own, continue feeding it in the manner you've described for at least a week. You can also consider giving yourself a kick start by beginning with some of our "mother culture." You can order it from our website here. We hope that helps, and happy baking! Kye@KAF

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