Hi Jesce, it might be time to try the alternative feeding routine recommended by microbioligist, Debra Wink, which increases the acidity of the starter and seems to help pave the way for increased yeast activity. This feeding method involves:

1. Feed only once a day. 

2. Feed with wholegrain flour (whole wheat or whole rye), if available. 

3. Feed by weight with a ratio of 2 parts starter : 1 part water : 1 part whole grain flour. For example, you could save 1/2 cup (4 ounces, 113g) starter and feed this 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) wholegrain flour.  

Continue with this feeding routine until the starter is rising predictably, and then switch back to our normal sourdough starter recipe, which involves feeding twice daily with AP flour, and a 1:1:1 ratio of ingredients by weight. Don't be surprised if your starter doesn't respond immediately—every time you change its feeding routine the starter organisms need time to adjust. But once your starter is rising predictably with the AP flour and twice a day feedings, then you should be good to go!  

I hope this helps! Let us know how it goes. 

Barb

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