Hi Krystal, unfortunately, the early rise you observed was most likely due to fairly common bacteria that give off carbon dioxide rather than yeast activity, and the presence of this type of bacteria can contribute to a subsequent delay in the yeast kicking in. Proper starter acidity seems to play a key role in encouraging yeast activity, and feeding too much too soon can sometimes exacerbate the problem by reducing the acidity of the starter. I would try feeding only once a day, and you may also want to switch back to feeding with a wholegrain flour. Another way to increase the acidity of the starter would be to switch to a different ratio of ingredients during this time. Right now you're feeding schedule looks something like this: 28g starter + 100g water + 100g flour, which is roughly 1:4:4, by weight. This type of routine will work great later on in the process, once your starter is rising predictably, but for now you might want to try something more like this: 100g starter + 50g water +50g whole grain flour (2:1:1, by weight). Once your starter begins to rise predictably (twice), that's your cue to begin twice a day feedings and resume your normal feeding routine. Often you'll notice that the starter thins out considerably as it ferments, which is a good sign that the acidity of the starter is increasing enough for the yeast to join the party. Once your starter is rising, you can also gradually transition back to feeding with unbleached all-purpose flour. When your starter is doubling consistently and has a pleasant aroma, then it's considered mature and ready to use in your bread baking. I hope this helps! Let me know how it goes. 

• Reply