Hi Rob, since you're not seeing any rise, I think it might be worth trying the alternative feeding routine I have suggested to others. This method is meant to increase the acidity of your starter, which can encourage the wild yeast to kick in. If you happen to have whole wheat or whole rye flour available, this is preferable, but you can do it with unbleached all-purpose flour if that's all you have. Try feeding only once a day with the ratio by weight of 2 parts starter : 1 part water : 1 part wholegrain flour. Once the starter is rising predictably, you can resume the twice a day feedings with AP flour and the 1:1:1 ratio. Expect a delay each time you switch your starter's feeding routine, but once your starter is doubling in size with the AP flour and has a pleasant aroma, then you should be good to go. I would also recommend covering your starter container well with plastic wrap, so it doesn't dry out on top. The reason we say to "cover loosely" isn't because the starter needs airflow to ferment properly (it doesn't), but because fermentation gases can build up in a tightly lidded container. If you want to cut down on the size of your feedings, you could try 2 ounces starter : 1 ounce water : 1 ounce wholegrain flour for the alternative feeding routine. Just be sure to use an appropriately sized jar, with the starter depth at least once inch after a feeding. It's not ideal for the starter to be too thinly spread out in the bottom of a large jar, and it will be easier to see the starter double in size if you store it in a jar that is taller than it is wide. I hope this helps! Let us know how it goes. 

Barb

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