Hi Barb, thank you for all the great information, especially for a new sourdough startee. I began my journey on May 9, 2020. I have lots of bubbles, lots of rise, but I'm not quite doubling (I've gotten so close!). I've looked through your suggestions and have tried them all. The yeast exhausts before the starter doubles, even with 1:2:2 and 1:3:3 ratios. Once I could get more whole wheat flour, I started using that exclusive and have recently shifted to about 60WW/40AP. The temperatures have warmed where I live so my house is averaging at least 70 degrees F. Yesterday, I tried feeding it a 1:1:1: shortly after rising and starting to fall, even though it meant feeding it three times. When I got up this morning, there was still no doubling. I am using wide mouth, 24oz, straight side mason jars. It's so close, but I've used almost 10 pounds of flour. Do you have any suggestions on how to get there?

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