Hi Nina, I would suggest you return to once a day feedings with whole wheat flour, feeding with a 2:1:1 ratio (starter:water:flour, by weight). If you prefer to maintain a smaller starter, this would look like: 30g starter + 15g water + 15g whole wheat flour. A scale really helps when it comes to measuring consistently, but if you don't have a scale a smaller starter with the 2:1:1 ratio might look like: 1/4 cup starter + 1/8 cup water + 1/4 cup whole wheat flour. Make sure your starter isn't spread out thinner than an inch in depth right after feeding, and keep it in a jar that allows room for the starter to double in size, with additional room above the starter level for fermentation gases to collect. A straight sided jar works best to determine if the starter is doubling or not, and it's fine to cover your starter securely with plastic wrap or a lid. 

Once the starter begins rising again, then it's important to begin twice a day feedings (which will further promote yeast activity). At that point you can gradually transition to feeding according to our regular sourdough starter routine (which involves feeding with a 1:1:1 ratio starter:water:flour, by weight, and feeding with unbleached all-purpose flour). Keep in mind that it can be a little tricky transitioning from whole wheat flour to unbleached all-purpose flour, so I would recommend you do so gradually, over the course of several feedings. Once your starter is rising predictably with this method, then you should be good to start baking bread! 

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

Barb

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