Hi Maggie, I'm sorry I wasn't able to respond to your question in a more timely fashion! For more immediate assistance, please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. I hope by now your starter is rising again like a champ, but if it's still struggling then you may need to take a different approach. Since your starter was established and rising predictably in the past, I don't think reverting back to the once a day feedings with wholegrain flour will necessarily be the correct remedy, although adding a little wholegrain flour to the mix probably wouldn't hurt. Rather, I would recommend giving it 2-3 days of twice a day feedings at room temperture, taking care to replenish (feed) it when it's at its peak of rising, or just beginning to fall. Allowing the starter to fall significantly between feedings tends to lead to sluggish yeast activity (which sounds like what happened to your starter). Feeding at the peak with help keep yeast activity vigorous. I hope this helps! Let us know how it goes. 

Barb

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