Hi Victoria, sorry for the delay in responding to your question! I hope by now your starter has taken off and is rising like a champ, but if this isn't the case, then it may be time to change things up a bit. First, I like to check what type of jar you have your starter stored in. To see the type of doubling behavior we talk about it helps to have your starter stored in a clear jar with straight sides that is taller than it is wide. If you're maintaining the starter according to our sourdough starter recipe, a wide mouth quart-sized Mason jar works well. If you'd like to maintain a smaller starter, as described in our blog and recipe, then a wide mouth 8-ounce jelly jar works well. There's nothing wrong with storing your starter in a covered bowl, but it can be more difficult to see it rising in the way we describe. It's also important to note that the 1:1:1 ratio of ingredients in our recipe is by weight, rather than volume. If you happen to be measuring equal parts by volume, this will result in a very liquidy starter that will have more difficulty rising. If you don't have a scale, note that our recipe calls for feeding 1/2 cup (4 ounces, 113g) starter with 1/2 cup (4 ounces, 113g) water and 1 scant cup (4 ounces, 113g) flour. If neither the jar or the consistency of the starter is the problem, then you might want to consider trying an alternative feeding plan, suggested to us by microbiologist and sourdough baker, Debra Wink. She observed that lowering the pH of the starter environment seems to help pave the way for the wild yeast to kick in. Here's the plan:

1. Feed only once a day. 

2. Feed with whole wheat or whole rye flour, if available. If not, unbleached AP flour is okay. 

3. Feed with a ratio of 2 starter : 1 water : 1 flour, by weight. For example, you could feed 1/2 cup (4 ounces, 113g) starter + 1/4 cup (2 ounces, 57g) water + 1/2 cup (2 ounces, 57g) wholegrain flour. Or a miniature version: 30g starter : 15g water : 15g wholegrain flour. 

Once your starter begins to rise predictably (twice) it's important to switch to twice a day feedings, which will further promote yeast activity. You'll also want to gradually phase in the unbleached AP flour and the larger percentage of flour/water, to bring you back to the 1:1:1 ratio, by weight. 

Don't be surprised if your starter behaves a bit sluggishly each time you change its feeding routine, because the organisms need time to adjust, but once you see the starter rising predictably again, then you can consider your starter mature and ready for baking bread. 

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

Barb

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