Hi Rachel, are you following our recipe for sourdough starter? If not, what is your starter composed of and how often are you feeding it? Are you feeding by weight or by cups? If you have a scale and our following our recipe, make sure that you're feeding equal parts starter, flour and water by weight, and that you're feeding twice a day at room temperature, about 12 hours apart. If you happen to be measuring by volume and feeding equal parts, this will result in a very liquid starter that won't show as significant of a rise. The consistency of your starter right after feeding should be a thick, but easily stirrable paste. Once the starter has begun to rise and become bubbly throughout, it should have the consistency of a thick pancake batter. I hope this helps, and that your starter is up and running soon! 

Barb

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