Hi Eric, in order to troubleshoot your starter issue more effectively the best approach may be for you to give the Baker's Hotline a call (855-371-2253). That way we can discuss some of the variables (type of flour, method of measuring, water source, temperature of environment, and container size) in order to (hopefully!) determine the cause of your starter difficulties. We're here M-F from 8am-9pm EST, and from 8am-5pm EST on weekends. I can't guarantee we can solve the problem, but we'd love to talk sourdough with you and try to help! Barb

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