Hi Audrey, it's not uncommon for the starter to hit a lull in rising that can begin around day 4, and go on for several days or even longer. This is especially likely to happen if you see the early rising behavior you describe (which is actually caused by a type of bacteria that gives off carbon dioxide, rather than the yeast). For some reason the presence of this type of bacteria seems to be associated with a subsequent delay in the wild yeast activating. While not ideal, it is certainly not a reason to give up on your starter. Basically you have two options. You can continue to feed your starter exactly as you're doing and eventually it will work its way through this lull and begin rising predictably. If you're not a particularly patient person you also have the option to try this alternative feeding routine that was suggested to us by microbiologist and sourdough baker, Debra Wink, who discovered that lowering the pH of the starter seems to help pave the way for the wild yeast to join the party. Here's this plan:

1. Feed once a day. 

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

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

Once your starter begins to rise predictably (twice), then it's important to resume twice a day feedings, which will further promote yeast activity. At that point you can also gradually transition back to feeding with AP flour, and increase the water/flour to line up with the 1:1:1 ratio of ingredients (by weight) that we recommend in our sourdough starter recipe. 

Don't be surprised if you see some sluggishness each time you change your starter feeding routine, as the organisms need time to adjust, but once your starter is rising predictably with the twice a day feedings 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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