Hi Marie, as long as you're getting some bubbling and rising it sounds like your starter is heading in the right direction, and will begin to rise more significantly and predictably eventually. However, It's not uncommon for a sourdough starter to go through a lull in rising that can start around day 4 and go on for several days; the starter bubbles nicely, but doesn't seem to rise. This is particularly likely to happen if your starter exhibited a very vigorous rise early on in the process. This early rise is actually due to a type of bacteria that gives off carbon dioxide, rather than yeast activity, and it seems to be related to a subsequent delay in the wild yeast kicking in. If you think this is what's going on with your starter you have two choices. You can continue feeding according to the recipe, since usually patience wins out and the starter will eventually begin to rise in a predictable fashion. 

Your second option is to try an alternative feeding regimen that makes the starter environment more acidic, which can help encourage the wild yeast to become more active. This feeding routine includes:

1. Feed only once a day
2. Feed with whole wheat or whole rye flour rather than AP flour
3. For each feeding save 1/2 cup (4 ounces, 113g) starter and feed 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) whole grain flour. 

You'll continue with this feeding routine until the starter begins to rise predictably, and then switch back to the ​​​​​​twice a day feedings with equal parts by weight of starter, AP flour, and water. Once the starter is once again rising predictably, you should be good to go. 

Don't be surprised if your starter acts a little sluggish each time you change its feeding routine, as the organisms need time to adjust, but with patience, the starter should begin to respond, one way or another.

I hope this helps! 

Barb

 

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