Hi Amy, I'm wondering about your feeding routine. Offering a starter a cup each of water and flour will result in a very liquidy starter that will have a harder time showing the type of rising we talk about in our sourdough starter recipe. This is because the thinner consistency isn't able to capture the fermentation bubbles as easily, and the bubbles tend to pass through the starter and collect on the surface. You might want to try feeding your starter according to our recipe and see if this makes a difference. In addition, it's often helpful to give your starter a few feedings at room temperature to bring it back to full vitality after refrigeration, especially if you plan to bake a bread recipe that is entirely naturally leavened. Good luck, and let us know how it goes! 

Barb

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