Hi MK, if your starter is rising and bubbling at all, then I wouldn't give up on it. I would try switching to feeding with AP flour and see if this improves its activity level. While bread flour shouldn't kill your starter, it will be getting a better meal when you feed it AP flour. This is because the protein and starch are inversely proportionate in wheat flour, so the higher the protein the lower the starch, and vice versa. Since starch is what your starter consumes and ferments, it will be better nourished with the lower protein/higher starch AP flour. If it's cold this time of year where you live, the starter may also be responding to cooler temperatures in your home. Try to find a spot in the 70-80 degree range for your starter to dwell when it's at room temperature, and see if this makes a difference. Also, if you're only feeding your starter every 2-3 weeks and then storing it in the refrigerator, you should be careful to allow the starter enough time (at least 2-4 hours) at room temperature for it to bubble before you return it to the refrigerator. Without this room temperature fermentation time you may end up maintaining what is basicially just unfermented flour and water, which will definitely compromise your starter over time. 

Barb

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