Hi Aaron, I do see some possible issues with your method. Ideally you want to discard part of your starter each time you feed it, otherwise your starter will end up being out of balance and dominated by sourdough waste products. Take a look at our recipe for sourdough starter and try converting to this feeding regimen (no need to start over, but try keeping only 113g of your current starter and feeding it 113g of flour and 113g of water). Feed once a day for a few days and then try feeding twice daily as recommended in the recipe. Your strong bread flour might be higher in protein than our unbleached all-purpose flour, so if you can find a flour that is slightly lower in protein, this might work better for you. If you can't use another flour, try adding a tablespoon extra water to bring the consistency of the starter to a thick, but easily stirrable paste right after you mix it. It will thin out and become more like a thick pancake batter as it rises and ferments. If you're not seeing much of a rise after 5 days, let me know and I can suggest some tweaks to this feeding routine. Barb

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