Hi Kimberly, it's normal for naturally leavened breads to take longer to rise than yeast breads; typically the rise times are at least double or longer, depending on the quantity and activity level of the starter included in your recipe. In order to achieve optimum yeast activity from your starter, it's best to add it to your recipe when it's at its peak of rising or just beginning to fall after having been fed at room temperature. If your starter has been stored in the refrigerator for an extended time it sometimes takes a few feedings at room temperature to restore it to its normal activity level. Look to see that your starter is able to at least double in size within 6-8 hours after a feeding as a good sign that it's ready to leaven your bread. If you find your starter needs a little time to revive after refrigeration, try to line up your feedings with the time when your starter is at its peak, which helps to keep the yeast vigorous. Allowing the starter to fall significantly between feedings can sometimes lead to sluggish yeast activity. 

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