Hi Hatima, I checked out Joshua Weissman's starter recipe, and I would just keep feeding your starter according to his plan. It seems like a totally reasonable process, and I think with patience it will eventually start rising predictably. If your starter is much thicker in consisency than the starter he presents on his video, than it could be that the flour you're using is more absorbent. It shouldn't hurt to add just a touch more water if this is the case. I hope this helps! 

Barb

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