Hi Susan, unfortunately, it's not uncommon for fledgling sourdough starters to go through a period where they stop rising around day 4, which can go on for days, or even weeks in some cases. This is particularly likely to occur if you noticed a significant rise on day 1 or day 2, which was most likely caused by a type of bacteria that gives off carbon dioxide, rather than representing true yeast activity. The presence of this bacteria seems to be linked to a subsequent delay in the wild yeast kicking in. The good news is that patience almost always wins out when it comes to sourdough starters, so even if you continue to feed exactly as you're doing, eventually your starter will begin rising again.

If you'd like to take a more proactive approach, you might try this adjusted feeding routine, which is meant to increase the acidity of your starter, which seems to help encourage the yeast to join the party:

1. Feed only once a day. 

2. Feed with whole wheat or whole rye flour rather than all-purpose.

3. Feed with a ratio of 2 parts starter : 1 part water : 1 part flour (by weight). For example, to adjust our normal feeding routine, your once a day feeding would look like this: 1/2 cup (113g starter) + 1/4 cup (57g) water + 1/2 cup (57g) whole wheat flour. 

Once the starter begins to rise consistently (twice), it's important to resume twice a day feedings, which will further encourage yeast activity. You can also return to the 1:1:1 feedings by weight, and gradually transition back to feeding with AP flour over the course of several feedings. Once the starter is consistently doubling in size 6-8 hours after a feeding, and has a pleasant aroma, then you're good to go! 

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

• Reply