Hi, Barb - thanks for all of the tips! I'm about 2.5-3 weeks into my starter journey (time is a nebulous concept these days). I'm feeding 2x per day using unbleached all-purpose flour and a 1:1:1 ratio in a wide-mouth quart mason jar. I'm leaving it loosely covered on my counter, where the temperature is 70-72. My starter is consistently rising 50% with small bubbles, but not approaching doubling or with bigger bubbles. What should I do to increase the activity and get this to double so I can make some bread?! Thanks!

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