Hi Lara, if you happen to have your starter stored in a wide bowl or Tupperware container this could be making it more difficult for you to see the type of doubling behavior we refer to. For our sourdough starter recipe a quart-sized Mason jar that is taller than it is wide works well. In addition, if your starter is composed of a different ratio of ingredients and is very thin in consistency, this type of starter won't rise in the same way. This is because a thinner starter doesn't trap the fermentation bubbles within the starter structure in the same way a slightly thicker starter is able to do. If you've been following along with our recipe and have your starter stored in an appropriately sized container, then you might want to consider the alternative feeding routine I've suggested to others. This plan was suggested to us by microbiologist and sourdough baker, Debra Wink, who observed that increasing the acidity of the starter environment seems to help pave the way for improved yeast activity. 

Here's the plan:

1. Feed once a day. 

2. Feed with whole grain flour, if available. If not, AP flour is okay. 

3. Feed with a ratio of 2:1:1, by weight. For example, 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 (preferred). 

Once your starter is rising predictably with this feeding routine, then you can switch to the twice a day feedings, 1:1:1 ratio, and AP flour recommended in our regular starter recipe. Don't be surprised if your starter behaves sluggishly each time you change up its feeding routine, as the organisms need time to adjust, but once your starter is rising predictably again, then you should be good to go!

I hope this helps. Let us know how it goes. 

Barb

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