Hi Barb,
I appreciate all of your tips! I have been trying to get my starter going for almost three weeks now. It wasn't doing much of anything after about 5 days so since my house is generally at about 66 degrees, I put it in the oven with the light on (so at about 73 degrees), which seemed to help some but it still never doubled. About four days ago I tried your alternate feeding schedule (1/day with whole wheat and a 2:1:1 ratio). Within a day it doubled in volume so I immediately went back to AP flour, 1:1:1. After four days at the regular schedule it still hadn't doubled again-maybe 3/4 at best, and not consistently. This morning I went back to the 2:1:1 with whole wheat. You advised to keep at this alternate schedule until it is "rising predictably". Does rising predictably mean it needs to double multiple days in a row before I revert to the original feeding schedule/AP flour? And if so, how many days of doubling do you recommend before I return to the regular feeding schedule? And lastly, once I have returned to the regular feeding schedule, which I know will disrupt it, how many days should I expect it to take to start doubling again? Thanks in advance for any advice that you can give me!

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