Hi Lucy, there's no need to start over, but I would recommend reducing the quantity of starter you're trying to cultivate. There's no sense working with such large quantities; you'll go through a ton of flour, and we don't really recommend using the discard until the starter is rising predictably. While we normally recommend using 113 each of starter, flour and water for each feeding, it won't hurt to reduce these quantities to 57g each if your trying to conserve on flour. Just be sure to use an appropriately sized jar. Your container should allow the starter some depth (you don't want it spread too thinly), and has enough headroom above the starter for the fermentation gases to collect. We find a glass jar that is taller than it is wide will exhibit the "doubling in size" behavior better than a wide bowl. If your starter continues not to rise, you might want to try the alternative feeding routine I outlined in an earlier reply. This feeding routine increases the acidity of your starter and should help the wild yeast kick in. I hope this helps! Let us know how it goes. 

Barb

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