Hi Dennis, I apologize for the delay in responding to your question and hope by now that your starter is rising predictably and you're happily baking with it. Usually patience and persistence wins out. If this is not the case, then it may be helpful to try the once a day feedings, and the 2 parts starter : 1 part water :1 part wholegrain flour by weight. At the very least the whole wheat flour will be an improvement over bleached AP flour. I would also recommend trying to keep your starter in the 70-80ºF range, in case cooler temperatures are slowing down fermentation. Once your starter begins rising predictably, switch back to the twice a day feedings with equal parts by weight of starter, flour and water. Once you see the starter rising predicatably with this feeding routine, then you should be good to go. I hope this helps! Let us know how it goes. 

Barb

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