Hi Nayna! It's common to see dips in activity, the yeast cells and good, food-fermenting bacteria are working to find a balance. You do want to see that the starter is just about doubling in size before using it as the only leavening in a recipe though. We'd suggest feeding the starter with whole wheat flour next time to see if that helps spike some activity! If that doesn't seem to help any, you can try feeding the starter every 24 hours rather than 12 for a couple of days — this will give the starter time to work things out. Best of luck!

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