Just wanted to share,
I have a 20 day old starter that I started having problems with it on day 6. I keep in it a Weck Jar at a temp. of 74 to 76 deg. It was not rising but it had plenty of small bubble activity. So after looking around on the internet for solutions I came across your blog here. I started following your method Barb of feeding with whole wheat flour at a rate of 2/1/1, 113 g starter, 57 g water and 57 g whole wheat flour every 24 hours. After 2 days of this method my starter started rising about 20% in the Weck jar. This went on for about 4 days with only a 20% rise. So I decided to start experimenting with it. I divided the starter up into 3 different jars feeding every 24 hours. The 1st jar I kept up with your method of 2/1/1 ratio of starter, water and 100% KA WW flour. The 2nd jar I went with 2/1/1 ratio of starter, water and 100% KA AP flour. The 3rd jar I went with a ratio of 2/1/1 of starter, water and a 50% KA AP flour and 50% KA WW flour. After 2 days of 24 hour feedings I was still only able to achieve plenty of bubbles but only a 20 to 30% rise in each jar. So it became apparent to me to change up the hydration of all 3 jars to 20 g of starter, 80 g of water and 100 g of flour. This made for a thicker consistency of starter in all 3 jars. Each jar still receiving the flour ratio's as mentioned above of 100% WW, 70/30% of AP and WW and 100% AP.
After the first feeding of this ratio I started noticing that each jar was rising after 6 to 8 hours of 20% or more. By the 2nd feeding of this method I am now obtaining a rise of 50% or more within 8 to 10 hours. So today I am starting to feed every 12 hours at this hydration level of 80% water and a ratio of 1/4/4. I hope this experiment can help your readers who may be experiencing the same problem I was. Although I know that all starters are different from region to region.
As a side note, thorough out this experiment, I kept my starter(s) at a temperature of 76 deg.
Thank you Barb for your help and knowledge through out this blog!

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