Hi Cindy, it is normal for a starter to rise and then fall slightly, especially if it's left at room temperature for many hours after a feeding. Bubbles are a good sign: it means you have successfully captured live, active cultures in your starter. In order to ensure that the pH level of your starter is in the ideal range, we recommend discarding all but 4 ounces, and then mixing in 4 ounces of flour and 4 ounces of water (measured using a scale, ideally). Repeat this process twice daily, leaving the starter at room temperature in between feedings. You can feed your starter as frequently as three times a day, but beyond that, you won't reap any further benefits. Check out our full Sourdough Baking Guide for more details. Happy baking! Kye@KAF

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