Hi there, Shera! It can take a week and half to two to get a starter established and ready for bread baking. You want to see that the starter is predictable in it's behavior, is very bubbly, and doubles within 6 to 8 hours of feeding. It's very common to see a dip in activity around this time, the yeast cells and good, food-fermenting bacteria are working to find a balance. You can try feeding the starter with whole wheat flour next time to see if that helps spike some activity! 

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