Hi Bonnie, it would be helpful to know what size container you're storing your starter in, since a starter that's stored in a wide bowl will have a harder time displaying the "doubles in size" behavior than a starter stored in a jar that is taller than it is wide. In addition, if you're not around during the day to observe your starter, it's possible that it's rising and falling while you're away. If you don't have our sourdough crock, try storing your starter in a one quart wide mouth canning jar and see if you're able to discern more of a rise after feeding. When measuring your flour we recommend this method, which isn't quite the scoop and sweep method you describe. And remember that the starter recipe calls for feeding a "scant" cup of flour, so one that isn't quite full. That being said, it doesn't sound like the consistency of your starter is too far from the mark. When you first feed your starter it should be a pasty, but easily stirrable consistency. As it ferments it develops bubbles throughout and becomes much lighter and airier in texture--more like a thick pancake batter. At the end of the cycle, after the starter has risen and fallen, it will be much thinner in texture, and may have small or frothy bubbles on the surface. If you determine your starter isn't rising after changing containers, try switching to feeding with either whole wheat or whole rye flour for a few days and see if this gets your starter rising. Once you observe your starter rising and falling in a predictable manner, you can switch to feeding with unbleached all-purpose flour twice daily. When your starter is rising and falling nicely with the all-purpose flour, then you should be good to go! Barb

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