Hi Lisa, are you following our sourdough starter recipe? How are you measuring, by cups or by weight? While the behavior you describe is a little different than the normal pattern I've observed, it's not uncommon for a starter that has shown an early rise to go through a lull in rising that starts around day 4 and can sometimes continue for several days. Sometimes an early rise is caused by a type of bacteria that gives off carbon dioxide, which seems to be related to a subsequent delay in the wild yeast kicking in. The temperature of your home sounds totally fine, but you might consider experimenting with a slightly different feeding routine, which is meant to increase the acidity of your starter and encourage the yeast to join the party. For this method it really helps to weigh your ingredients and follow this plan:

1. Feed only once a day.

2. Feed with whole wheat flour. 

2. Feed 2:1:1 (starter:water:flour, by weight). For example, your once a day feeding might look like this: 113g (1/2 cup) starter + 57g  (1/4 cup) water + 57g (1/2 cup) whole wheat flour. 

Once the starter begins rising predictably (twice) you'll want to switch back to twice a day feedings (which will further promote yeast activity). At this point you can also return  to the 1:1:1 feedings by weight, and gradually transition to feeding with unbleached all-purpose flour over the course of several feedings. 

Once your starter is routinely doubling in volume within 6-8 hours of a feeding and has a pleasant aroma, then you should be good to go! 

For more help troubleshooting your starter, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also contact us via CHAT. 

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