Hi Marty, from looking at Jill Winger's website, it sounds like her process is very similar to the sourdough recipe we recommend. However, I think she ends up with only one feeding a day, while we recommend twice a day feedings when you're maintaining your starter at room temperature. It's hard for me to say exactly what's going on with your starter, but it's fairly common for fledgling starters to hit a lull in rising around day 3 or 4 which can go on for several days. Increasing the acidity of the starter seems to help encourage the yeast to kick in, so to that end, I would suggest a slightly different feeding plan: 

1. Feed only once a day (every 24 hours).

2. Feed with whole wheat flour rather than all-purpose flour. 

3. Feed 2:1:1 starter:water:flour (by weight). For example, for Jill's feeding routine, your alternative feeding would look something like: 1/2 cup (113g) starter + 1/4 cup (57g) water + 1/2 cup (57g) whole wheat flour. 

Once the starter begins to rise consistently (twice) it's important to begin twice a day feedings, which will promote more vigorous yeast activity. At that point your feedings could switch to something more like this:

1/2 cup (113g) starter + 1/2 cup (113g water) + 1 scant cup (113g) flour

I would gradually switch from whole wheat to all-purpose flour over the course of a few feedings and try to feed once in the morning and once in the evening. Once your starter is doubling within 6-8 hours, you should be good to go! 

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