Hi Kathleen, it sounds like you're doing everything right and have hit a lull, although if you have your starter stored in a wide bowl or large container it may just be harder for you to see the starter rising. If you're convinced it's only bubbling and not rising, you could try this alternative feeding routine to try to help the wild yeast kick in: switch to feeding with whole wheat flour and save 140g of starter and feed it 70g of flour and 70g of water. Feed once daily until the starter begins to rise and fall predictably. It will be a bit thicker with the whole wheat flour, but as long as you can moisten all the flour there's no need to add extra water. Once the starter is rising and falling predictably, you can shift to feeding twice a day with the all-purpose flour and the 1:1:1 ratio of starter:flour:water by weight. It may take a few more days for the starter to adjust to this change in feeding routine and start rising well, but once the starter is rising predictably with the AP flour and the 1:1:1 ratio, you should be good to start baking! Barb

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