Hi Sylvia, as long as you're seeing bubbling, then your starter is headed in the right direction. I would give it a few more days and once you see visible rising two days in a row (even if it doesn't double), then I would shift into twice a day feedings with the 1:1:1 ratio. At that point you can begin to introduce AP flour very gradually over the course of several feedings. 

You didn't mention your room temperature, and it's likely changing this time of year anyway, but aim to keep your starter in the 70-80F range, and once it is rising, replenish at the peak, or just as it starts to fall. 

Once you've successfully transitioned to AP flour and your starter is rising well, then you can consider your starter mature and ready to bake bread!

I have a feeling things are going to begin happening soon, so try to be patient, and let us know how it goes! 

Barb

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