Hello. I started your recipe for creating a sourdough starter. By day 3 the starter was already doubled in size. But after that, with more and more feedings of all purpose flour it doesn't do anything. It has some bubbles on the surface by the end of the 12 hour period, but less than half the surface is covered with them. The primary difference I can think of are that I had less and less whole wheat flour as time went on. I'm on day 9 and I am getting a little nervous, especially with so much discard to use. Would you recommend starting feedings with whole wheat flour to activate it again?

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