Hi Mark, well, that is discouraging! Patience normally wins out when it comes to sourdough starters, but if you'd like to start over, I would recommend beginning with the starter method recommended here, and then gradually shift into our sourdough starter recipe once your starter begins to rise predictably.

If you want to keep trying with the starters you have, you might want to try sticking your starters in a slightly warmer location, like in the oven with the light on. I would also recommend increasing the percentage of starter as compared to water and flour, at least until the starter begins to rise. Try a 2:1:1 ratio of starter:water:flour (by weight). 

Once your starter begins to rise predictably (twice), then it will be important to begin twice a day feedings, which will further promote yeast activity. At that point you may also want to shift back to your preferred ratio of ingredients and gradually introduce some unbleached all-purpose flour, if you want to end up with a white flour starter. 

Once your starter is doubling predictably with a twice a day feeding routine, and has a pleasant aroma, then you can consider it mature and ready for baking bread. If all this sounds like too much for you, you could also consider purchasing our mature sourdough starter, which only needs a few revival feedings to get it ready and raring to go in your sourdough baking. 

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

Barb

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