Hi Joshua, what type of container are you storing your starter in? It's more difficult to see a significant rise if you have it in a wide bowl, rather than a taller quart-sized jar. You do want to see the starter rise and fall predictably in order to consider it mature, so it may be helpful to tweak your feeding routine and see if this helps kick the wild yeast into gear. Since you now have a scale, try switching to feeding with whole wheat flour once a day with the following ratio of ingredients: 4 ounces starter:2 ounces flour:2 ounces water. This will increase the acidity of the starter and should help get the starter rising. Once you see the starter rising and falling predictably within approximately 12 hours, then you can switch back to the normal feeding schedule with AP flour twice daily in the 1:1:1 ratio by weight. Once the starter is again rising and falling predictably, you should be good to start baking! Barb

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