Hi Stephen, I'm sorry for the delay in responding to your question, and hope that by now your starter is rising predictably! If this isn't the case and your starter is still struggling, then you may want to consider the alternative feeding routine suggested to us by microbiologist and sourdough baker, Debra Wink. This method is meant to increase the acidity of the starter, which seems to pave the way for more robust yeast activity. Here's the plan: 

1. Feed once a day.

2. Feed with whole wheat or whole rye flour. If you don't have these flours available, you can use AP flour. 

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

Once your starter is rising predictably you can switch to feeding according to our regular sourdough starter recipe with the twice a day feedings and equal parts by weight of starter, water and AP flour. Don't be surprised if your starter lags a bit each time you switch up its feeding routine, as the organisms need time to adjust, but once the starter is rising predictably with this routine, then you should be good to go! 

I hope this helps! 

Barb

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