HI,
Ⅰ made sourdough starter with raisin yeast water, then, I baked my first time ever sourdough bread. It was exciting!
A week later, taking the starer out from the fridge and start waking up the starter by feeding every 12 hours of all purpose flour and whole wheat flour. It's been the 5th day, it gets a lot of bubbles and raise but decreases the level. It doesn't get double the size of the starter. I can see it's alive, because there are lots of bubbles and raises.
What should I do to make a fully ripe ready to bake a bread starter, again?

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