Hi Della, the fact that you're seeing bubbles and your starter consistency is thinner are both good signs. Usually patience wins out, and I hope this is the case with your starter. If your starter is still not rising, you might consider trying an alternative feeding routine recommended to us by microbiologist and sourdough baker, Debra Wink, who observed that increasing the acidity of your starter seems to help pave the way for increased yeast activity. Here's the plan:

1. Feed once a day. 

2. Feed with whole grain flour, if available. If not, AP flour is okay. 

3. Feed with a ratio of 2:1:1, by weight. For example, 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 (preferred). 

Once your starter is rising predictably with this feeding routine, then you can switch to the twice a day feedings, 1:1:1 ratio, and AP flour recommended in our regular starter recipe. Don't be surprised if your starter behaves sluggishly each time you change up its feeding routine, as the organisms need time to adjust, but once your starter is rising predictably again, then you should be good to go!

I hope this helps. Let us know how it goes. 

Barb

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