Hi Kathy, I apologize for the delay in responding to your question! I hope by now your sourdough starter is rising and thriving, as usually patience does win out. However, if your starter still isn't doubling in size, and you have it stored in a container that will allow you to see that type of rise (quart sized mason jar that is taller than it is wide), then you might want to consider the alternative feeding routine suggested by microbiologist, Debra Wink. This method uses up a little less flour and is meant to increase the acidity of your starter, which can encourage the wild yeast to kick in: 

1. Feed only once per day. 

2. Feed with whole wheat or whole rye flour, if available. If you only have AP, that's okay. 

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

Once the starter is rising predictably, switch back to our regular starter recipe. You should expect a certain amount of delay each time you switch your starter's feeding routine, as the organisms need time to adjust, but once the starter is rising predictably with the twice a day feedings, 1:1:1 ratio, and AP flour, then you should be good to go! 

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

Barb

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