Hi Rob, if your container is a wider than it is tall, it may be harder for you to see the "doubling in size" we speak of, and switching to a quart-sized mason jar may reveal more rise. However, if you're convinced that your starter isn't rising at all, then it may be time to try the alternative feeding routine I have mentioned to several other bakers who find their starter has stalled in rising for several days. This method was first suggested by microbiologist, Debra Wink, as a way of increasing the acidity of the starter, which seems to pave the way for increased yeast activity. It uses up less flour, which is a bonus, so it might be worth trying:

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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