Hi Donna, it sounds like it may be helpful for you to switch back to feeding your starter with whole wheat or whole rye flour and feeding once daily. This will increase the acidity of your starter and help pave the way for more yeast development. You could also try changing the ratio of ingredients slightly by saving 4 ounces of starter and feeding it 2 ounces of flour and 2 ounces of water. This will also increase acidity. Once you observe your starter rising and falling more predictably, then you can return to feeding twice daily with the unbleached all-purpose flour and go back to the 1:1:1 ratio of starter, flour and water. Once your starter is rising and falling predictably with the AP flour, then I'd consider it fully mature. If you've been storing your starter in a wide bowl, it may be harder for you to observe the rise and fall, so it might be helpful to find a jar that is taller than it is wide. The jars pictured in this blog post are quart-sized canning jars with wide mouths. Barb

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