Hi Barb,

SUCCESS!
After 10 days of no rise, other than the early apparent CO2 rise and fall, I finally reached success with the changed process.

Day 10 - I started once-daily 2:1:1 process, using 50% KA premium whole wheat flour.
Day 11 - the mixture finally doubled!
Day 12 - it more than doubled! I switched to twice-daily feedings, and reduced whole wheat flour with each feeding until I used 100% KA all purpose flour on Day 15. Day 16 - I got up at 4:45 AM, and the starter was huge. I decided to bulk it up in preparation for baking Naturally Leavened Sourdough Bread. I realize that recipe is not for first-time sourdough bakers, but I plunged in anyway. (NOTE: I later noticed that the bulk-up quantity I initially found for that recipe was 189g 1:1:1, but on another page by another author, I found 227g. I wish I had used the 227g so I would have had more starter remaining after using the 454g the recipe requires.) I baked one loaf on Day 16, and it was/is fabulous! I improvised and used a Corningware 3-quart tall pyroceramic casserole with borosilicate lid, preheating it for 30 minutes. I also added boiling water to an iron skillet preheated in the oven, but I'm not sure whether that was necessary, since I used a covered dish.
Day 17 - the second half of Naturally Leavened Sourdough Bread is warming up for baking today. We'll see how that one goes.

THANK YOU FOR YOUR HELP AND SUPPORT!

The King Arthur Flour Website is my go-to resource for baking ideas, tools, recipes and further education.

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