Hi Tricia, you didn't mention if you're measuring your ingredients by weight or by volume, or if you're following our sourdough starter recipe, but if you're using cups it is easy to add a little extra flour each time you feed your starter, which will lead to a thicker consistency. You certainly haven't done any permanent harm feeding your starter this way, but it may be contributing to you not seeing many bubbles. However, the fact that you're seeing some rising means there are bubbles within your starter, even if they are less visible. For our starter recipe, you want to aim for a consistency of a thick, but stirrable paste right after feeding, and gradually, as the starter begins to rise and ferment, it will become more like a thick pancake batter. It's fine to add a little extra water when you feed your starter, to bring it to that stirrable paste consistency. In addition, be sure to cover the starter well so it doesn't dry out on top. The reason we say to "cover loosely" isn't because the starter needs airflow in order to ferment properly (it doesn't), but because fermentation gases can build up in a tightly lidded container and cause the lid to pop off. It's fine to cover your starter container with plastic wrap or a lid, as long as you vent the gases now and then. I hope this helps! Let us know how it goes. 

Barb

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