Hi there, Betty! We're sorry to hear that you had some trouble when you were working on creating your own sourdough starter. It sounds like there were a couple of things happening that would cause the starter not to rise. Using a bleached flour to feed your starter can kill off the yeast cells that you're working to cultivate and grow. Also, measuring in volume can result in a starter that is too thick and doesn't rise well. While we do find that weighing flour yields the best results if you prefer to use volume we suggest using the fluff and sprinkle technique to measure the flour. We hope this helps should you decide to give making your own sourdough starter another go! Morgan@KAF

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