hey everyone im stephan from falls church, VA. And i started my first batch of sour dough starter. i am currently making 2 batches to experiment to see which ones of the two work better for the environment i am in. i have a 50/50 bread flour and whole wheat flour going and one only using bread flour. im on day 14 of the wholewheat/bread flour starter and day 20 of the bread flour starter. just 4 days ago i changed from a 100g bread flour 100g mineral water and 75g of reserved starter, and 50g whole wheat flour 50g bread flour 100g mineral water and 75g of reserved starter. in both batches im seeing Zero rise but i am seeing tiny sporadic bubbles on the sides of glass jar and a few bubbles on top. on the jar with wheat flour/bread flour the bubbles on the side are more prominent.

my question.....what am i doing wrong. im seeing no rise at all and its becoming kinda expensive to keep buying flour (by the way the flour is unbleached)? what would your recommend for me to do? im currently doing 2 feedings a day, every 10-12 hours.

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