I have been working on my starter for 3 weeks and it is still not ready. I changed the flour to whole wheat for a few days and that seemed to get it going. Now I am back to King Arthur all purpose and it has slowed again. Some bubbling, but certainly not a lot. I am really frustrated and trying to not give up. I have tried tap water, filtered water, warmer locations, leaving it longer than 12 hours. Should I stick with the whole wheat flour for every feeding and what can I do to get this thing ready to bake!! I only had one morning where it really doubled in size, all other feedings it is only a small amount of growth and certainly not vigorous bubbling.

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