Hi Christina, you didn't mention if your sourdough recipe calls for discarding, but you may find it helpful to try switching things up a bit. I would recommend discarding all but 100g of starter each time you feed your starter. Try feeding 100g of starter with 50g water and 50g whole wheat flour once a day for a few days and see if this gets your starter rising predictably. Once it begins rising well, I would then switch your feeding routine to equal parts by weight of starter, flour and water, and begin feeding twice daily. If you want to convert to feeding with our unbleached all-purpose flour you can also do so at this time. You may experience a bit of a lull each time you change the feeding routine because the starter organisms need time to adjust, but once your starter is rising predictably (again), then you should be good to start baking. 

Barb

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