Hi Stephanie, if your starter is rising at all, that's a good sign! Placing it in a slightly warmer spot (75-78 degrees) may speed up fermentation a bit. Also, if you've had your starter stored in a bowl, you might want to try transferring it to a quart sized wide mouth mason jar that is taller than it is wide. It can be harder to observe the "doubling in size" when your starter is stored in a wide bowl. When feeding your starter you just want to make sure that all the flour is fully moistened and everything is blended together; it's not necessary to beat it or stir for a long time. Be sure to cover your starter well enough so that it doesn't dry out on top. The reason we say to cover your starter loosely is because the fermentation gases can build up in a tightly lidded container and cause the lid to pop off. However, the starter doesn't need airflow in order to ferment properly, so it's fine to cover the starter container with plastic wrap or the mason jar lid. I hope this helps! 

Barb

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