Hi Camron, I apologize for the delay in responding to your question! As you may have gathered from reading through the comments, you have two choices at this point. You can either continue on as you are doing and eventually the starter should begin to rise predictably. You could also try the alternative feeding routine suggested to us by microbiologist, Debra Wink, which increases the acidity of the starter and seems to pave the way for more yeast activity. This method is as follows: 

1. Feed only once per day. 

2. Feed with whole wheat or whole rye flour, if available. If you only have AP, that's okay. 

3. Feed by weight with a ratio of 2 parts starter : 1 part water : 1 part flour. For example, you could 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. 

Once the starter is rising predictably, switch back to our regular starter recipe. You should expect a certain amount of delay each time you switch your starter's feeding routine, as the organisms need time to adjust, but once the starter is rising predictably with the twice a day feedings, 1:1:1 ratio, and AP flour, then you should be good to go! 

I hope this helps! Let us know how it goes, 

Barb

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