My flat starter needs help! My starter is a little over a week old. I started with 50/50 mix of rye flour and AP flour and feed it twice daily. After day 2 I switched to only AP flour as I am looking to bake more traditional type San Francisco SD bread (I grew up in the Bay Area and miss the bread!). My starter bubbles (not lots, but definitely some) but it will not rise at all. Like none, zero, zilch. I am using a digital scale and weighing very carefully. I am feeding a 1:3:3 ratio. My water (reverse osmosis) is 83-85 degrees when I add it to the glass jar. I stir very well and then cover (no seal) with the glass lid (Weck jar). What am I doing wrong??

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