Hi Stephanie, I'm sorry to hear that you're having difficulty getting your starter to rise well with our feeding routine! Without knowing more about your original starter process, it's difficult for me to know why your starter changed its behavior, or why it's being so sluggish now. However, assuming your starter was fully mature and doubling in size predictably prior to refrigeration, it shouldn't take too long for you to see a return to this type of behavior. If you're worried about using up too much flour as you continue to cultivate your starter, you might want to consider maintaining a smaller starter, at least until your starter returns to rising well. Reducing the size of your starter won't harm it, and this method only uses 40g of flour a day, so at least you won't have to worry about running out of flour! As I've said many times, patience almost always wins when it comes to sourdough starters, so I would encourage you to continue. Hopefully, your starter will return to rising predictably within a few more days. 

Barb

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