Hi Heather, if you read through the comments below you'll see that I've suggested an alternative feeding routine to many bakers who find themselves with a starter that seems stuck in terms of rising. This method was suggested to us by microbiologist and sourdough baker, Debra Wink, and will also increase the acidity of your starter environment, which should 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 flour or pumpernickel flour. 

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 might look like: 113g starter + 57g water + 57g pumpernickel flour (if you don't have a scale that would be 1/2 cup starter + 1/4 cup water + 1/2 cup pumpernickel flour).

Once your starter begins to rise predictably (twice), you'll want to return to twice a day feedings (which will further promote yeast activity). At that point you can gradually transition back to feeding with AP flour over the course of several feedings, and also increase the water/flour percentages to line up more closely with our standard sourdough starter recipe. 

Once your starter is rising predictably with the twice a day feedings, you should be ready to start baking bread! 

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

Barb

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