Hi Kathie! It sounds like your starter isn't building up very much fermentation. While it might be helpful to call our baker's hotline for real-time troubleshooting. I would first ensure that your starter is the consistency of a thick pancake or muffin batter, is being fed every 12 hours and is kept at a temperature of between 70-80 degrees ideally. Also, you'll want to make sure you are feeding it with an unbleached all purpose flour for best results. We look forward to your call!  (855) 371-2253

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