We're glad to hear that you've started your own sourdough journey, Audrey! It's very common to see a dip in activity around this time, the yeast cells and good, food-fermenting bacteria are working to find a balance. You can try feeding the starter with whole wheat flour next time to see if that helps spike some activity! If that doesn't seem to help any, you can try feeding the starter every 24 hours rather than 12 for a couple of days — this will give the starter time to work things out.

Also, it's just fine to use bread flour until you can get some more all-purpose flour. We hope this helps and happy baking! 

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