Hi Mark, I apologize for the delay in responding to your question! If ever you are in need of more immediate help, please don't hesitate to contact our Baker's Hotline at 855-371-BAKE (2253). We're here M-F from 9am-5pm EST, and Saturday and Sunday from 9am-5pm EST. I'm hoping your starter has decided to start doubling nicely again, but, if not, I would encourage patience. One thing to keep an eye on: if you have the starter located in a warm environment (higher than 72°F), it's possible it is rising and falling while you're not able to keep an eye on it (overnight, or if you happen to be placing it in the oven with the light on). When a starter goes beyond the peak rise, it gradually starts to fall and eventually will return to the level where it started, although it will be thinner in consistency, with a lot of small bubbles on the surface. If this is happening you might also notice a watermark around the side of the container, where the starter peaked and then fell. Warmer conditions might also warrant a slightly different feeding routine. These days with my house in the mid-70's most of the day and night, I find that a 1:4:4 or even 1:5:5 (starter:water:flour, by weight) feeding allows me to slow down the ripening process enough so that I can line up my twice a day feedings closer to the peak rise, which helps to keep the yeast more active. Allowing the starter to fall significantly between feeding tends to result in sluggish yeast behavior. If you're following our starter recipe, a 1:5:5 feeding would look like this: 23g starter + 113g water + 113g flour. You might want to try this routine for a few days when you can keep a close eye on your starter. If it fails to double in 12 hours, give it more time before the next feeding. Once it's doubling within the 12 hours, return to twice a day feedings. I hope this helps! Let me know how it goes! 

• Reply