Hi Lauren, it's not uncommon for a starter to go through a lull in rising around day 4 that can go on for several days or even longer. The fact that your starter is showing a visible rise at all is promising, so I would try to remain patient and definitely don't give up! If you don't think it's rising much at all, you could also try an alternative feeding routine that was suggested to us by microbiologist and sourdough baker, Debra Wink, who discovered that lowering the pH of the starter environment tends to pave the way for the wild yeast to kick in. Here's that plan:

1. Feed once a day. 

2. Feed with whole wheat or whole rye flour. 

3. Feed with a ratio of 2 parts starter : 1 part water :1 part wholegrain flour, by weight. For example: 100g starter + 50g water + 50g wholegrain flour. 

Once the starter begins to rise predictably (twice) you'll want to resume twice a day feedings (which will further promote yeast activity). You can also gradually transition back to feeding with the AP flour, and increase the water/flour portion to line up more with the 1:1:1 ratio. Ideally you want to replenish (feed) your starter when it's at its peak of rising, or just beginning to fall, as this will keep yeast activity vigorous. 

Don't be surprised if your starter acts a bit sluggish when you change it's 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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