Hi again Sylvia, I didn't realize you were already working with a smaller starter and planned to transition to feeding with AP flour! This changes my answer a bit, since I've had a few comments from folks who worried that their smaller starter wasn't bubbling sufficiently on top.  When I studied my own smaller starters I realized that their surfaces do look a bit different than their larger compatriots. I think this phenomena has something to do with the size of the jar and surface tension, and shouldn't be a cause for concern. That being said, I would still expect to see your starter double in size predictably before considering it mature and ready for baking bread. 

Barb

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