Hi Dale, you didn't mention what type of container you have your starter stored in, but it's easier to see the starter doubling in size if it's stored in a container that is taller than it is wide. If your starter is stored in a wide bowl, than the rise can be a little more difficult to detect. It sounds like this probably isn't the issue though, since you were able to see the starter double when you switched to pumpernickel flour. It's possible that the wild yeast hasn't fully kicked in with your starter, so it may be helpful to try a slightly different feeding regimen that will increase the acidity of your starter. I would suggest feeding with whole wheat flour once a day for a few days, using the ratio of 2 parts starter to 1 part flour and 1 part water. For example: save 4 ounces of starter and feed it 2 ounces of whole wheat flour and 2 ounces of water. Once you see your starter rising and falling predictably (which may take a few days) then switch back to feeding twice a day with the unbleached all-purpose flour, returning to the 4 ounces of starter:4 ounces water:4 ounces flour feeding routine. It may take a few days for your starter to adjust back to this routine, but eventually you should see the starter rising and falling predictably again. Once this happens, you should be good to go! Let us know how this works for you. Barb

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