Hi Sarah, because conditions will always somewhat from one starter to the next, it's not unusual for our starter to take longer to develop than the recipe indicates. Are you measuring by weight or by cups? Our starter routine calls for feeding with equal parts by weight, which looks like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) unbleached all-purpose flour. If you happen to be feeding equal parts by volume, this would result in a starter with a  much thinner consistency, which would have more difficultly displaying the type of rising behavior we describe. If you happen to have your starter stored in a wide bowl or Tupperware container, this type of container can also make it more difficult to see the starter doubling. This is easiest to see in a quart-sized wide mouth canning jar or other straight sided clear container that is taller than it is wide.

If your home tends to be on the cool side this time of year you may find it gives your starter a boost to place it in a slightly warmer environment (75-80F). Substituting a small percentage (10-20%) whole grain flour (whole wheat or whole rye flour) as part of the flour you're feeding your starter may also prove helpful.

For more help troubleshooting your sourdough starter please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm. We'd be happy to talk sourdough with you! 

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