Hi JL, if you're not seeing any bubbles, then it may be time to start over and try a different method. I like to suggest microbioligist's Debra Wink's method because it uses a relatively small amount of flour in the early days. For this recipe you'll want to start with a wholegrain flour, like your Bio Rye. Be sure to cover your starter well so it doesn't dry out on top. The reason we say to "cover loosely" is not because the starter needs air flow in order to ferment properly (it doesn't), but because fermentation gases can build up in a tightly lidded container and cause the lid to pop off. Using plastic wrap or a lid to cover the container should be fine, as long as you vent the container now and then. I hope this helps! Let us know how it goes. 

Barb

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