I too used a recipe that started out with 60g of whole wheat flour and 60g of filtered water. It started out nicely doubled in size and developed a thin hootch layer. I fed it and switched to all purpose flour per the instructions. I have divided and fed it daily with 60gS/60gW/60gF ratios. I noticed that while bubbly, it was not rising. Then I read further and it said to half the started and feed with 1:1:1 ratio. So last night I halved the starter (it weight 201g) and fed it with flour and water 100g of each. Today it still has small bubbles, smells like sourdough and an bit yeasty but not rising. Also I read your article about temps and one day we accidentally preheated the oven with it inside. We remembered at about 210 degrees and I was not in there long...but the next day it had doubled and that was the last time it has done it. Also my starter seems a bit thin. At this point I am wondering if I should just feed it or half it and feed it. I am not even sure what measurements to feed it with.

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