Hi Margaret, I'm guessing your starter might benefit from a slightly warmer location, and perhaps a different ratio of ingredients. To get the wild yeast to kick in, it helps to increase the acidity of your starter. If the proportion of starter as compared to fresh flour and water is relatively low, this will cause fermentation to slow down considerably and prevent your starter from building much acidity. I would try feeding entirely with whole wheat flour on a 2:1:1 ratio once per day. For example, for each feeding you could save 4 ounces of starter and feed it 2 ounces of whole wheat flour and 2 ounces of water. Try to find a location that will keep your starter at least in the low to mid-70's. I expect after a few days you'll see the starter begin to rise and fall predictably within a 24 hour period. Once that occurs, try feeding your starter twice daily, with a 1:1:1 ratio (equal parts by weight of starter, flour and water), using our unbleached all-purpose flour. It may take a few days for the starter to adapt to the new feeding regimen, but once you see it again rising and falling predictably, you should be good to go! Barb

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