Hi Bob, if you read through some of the previous comments you'll find that what you describe is a fairly common occurrence in fledgling starters. Quite often a starter will rise like gangbusters for the first day or two, but then suddenly stop around day 3 or 4. There are still bubbles, but no more rising. And this lull in rising can go on for several days, or even weeks in some cases. I know, not what you want to hear! But this is not an insurmountable problem, and you do have some alternatives.

This type of early rising seems to be caused by a type of bacteria that gives off carbon dioxide. And, unfortunately, the presence of this type of bacteria seems to be linked to a subsequent delay in the wild yeast kicking in. If you continue feeding as you are doing, eventually the organisms will work their way out of this lull and begin to rise predictably. Patience almost always wins in the end when it comes to creating a sourdough starter. 

However, if you're not a particularly patient person you may want to try the alternative feeding routine suggested to us by microbiologist and sourdough baker, Debra Wink, who discovered that lowering the pH of the starter environment seems to help pave the way for the wild yeast to join the party. Here's the 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, your once a day feeding could look like: 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). You may also want to gradually transition to feeding with unbleached AP flour, and increase the water/flour portion to line up more with the 1:1:1 ratio (by weight) that we recommend in our sourdough starter recipe. 

Don't be surprised if your starter acts a little sluggish each time you change its feeding routine, as the organisms need some time to adjust, but once your starter is rising predictably with the twice a day feedings, and has a pleasant aroma, then you're ready to start baking bread! 

I hope this helps! Let us know how it goes. 

Barb

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