Cristina, it's normal to see some ebb and flow in the activity of your starter during the first few days, so don't despair. There are a number of factors that could be holding it back from achieving its full potential, the most common of which is unintentionally adding too much flour. Whenever possible, we recommend measuring your ingredients by weight, but if you are measuring by volume, you'll want to be sure to use the fluff, sprinkle and sweep method described in more detail here. This will help ensure that you are getting the relatively light cup (4.25 oz) of flour our recipes intend. If you've been dipping your measuring cup directly into the flour and leveling it off, you could easily be adding too much flour, which is weighing your starter down, making it harder for it to rise. If you suspect this may be the case, try feeding your starter with more water than flour next time around, aiming for the consistency of thick pancake batter. If this doesn't ring true, please feel free to give our free Baker's Hotline a call at 855-371-BAKE to troubleshoot further. Mollie@KAF

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