Hi Rita, patience almost always pays off when it comes to the sourdough starter creation process, so don't give up hope! You didn't mention what type of container you have your starter stored in, but for our sourdough starter recipe a wide mouth quart sized Mason jar works well, and can make it easier for you to determine if your starter is rising. It can be harder to see the starter "double" in size if it's stored in a wide bowl or Tupperware container. It's normal for the starter to change in consistency as it ferments and to get thinner with bubbles on top when it's due for another feeding, so these aren't necessarily worrisome signs. If you're worried about running out of flour, you could consider maintaining a smaller starter in a 8-ounce jelly jar, at least until your starter begins to rise predictably. 

All that being said, it is fairly common for fledgling sourdough starters to hit a lull in rising around day 4 that can go on for quite a while. If patience isn't one of your strong points, you could try the alternative feeding routine suggested to us by microbiologist, Debra Wink, who observed that lowering the pH of the starter environment seems to help pave the way for the wild yeast to join the party. Here's the plan:

1. Feed only once a day. 

2. Feed with whole wheat or whole rye flour rather than AP flour, if available. 

3. Feed with a ratio of 2:1:1 (starter:water:flour), by weight. For example: save 1/2 cup (4 ounces, 113g) starter and feed this 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) wholegrain flour. If you decide to switch to the smaller starter, then a feeding would be: 30g starter + 15g water + 15g wholegrain flour. 

Once the starter begins to rise predictably (twice) with this feeding routine, then it's important to switch back to feeding twice a day (which will further promote yeast activity). You can also gradually phase in the AP flour, and increase the water/flour percentage to line up with the 1:1:1 ratio our standard recipe recommends. 

It's not uncommon for the starter to hesitate each time you change its feeding routine, as the organisms need time to adjust, but once your starter is rising predictably with the twice a day feeding routine, then you can consider your starter mature and ready for baking bread! 

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

Barb

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