Hi Barbara, I used Martin Philp's King Arthur Flour recipe from his cookbook starting with rye flour. Three days ago it was time to switch to AP flour, and after the first feeding the starter doubled in twelve hours nicely. The past two days it's only doubled about 25% and then about 15% or so last night- barely past the rubber band. It still has tons of bubbles and top and smells right. I keep it in a warm place too. Any advice as to why it isn't doubling?

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