Hi Sanaa, what you're seeing is not unusual, but may be evidence of a type of bacteria that gives off carbon dioxide rather than true yeast activity. While not at all uncommon, the presence of this type of bacteria seems to be linked to a subsequent delay in the wild yeast kicking in. Check out my reply to Rachel below for some tips on how to proceed if your starter hits a lull in rising. If you read through the pages of comments you will see many other bakers have experienced this scenario, but it's certainly not a reason to give up! 

Keep in mind that in warmer temperatures fermentation is likely to happen more quickly, so stay attentive to your starter and try to feed it when it's at its peak of rising, or just beginning to fall. If you're not able to feed your starter when it's ready for another feeding you can pop it in the refrigerator until you're able to feed it. 

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

Barb

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