Hi Ariel, is this the recipe you're following? It actually sounds about the same as our recipe, which begins with a first feeding of either whole wheat or whole rye flour and water, and then subsequent feedings are with all-purpose flour. The desired ratio of ingredients is 1:1:1 (starter:water:flour, by weight). My general rule of thumb is to wait until the starter is showing definite yeast activity to begin the twice a day feedings, but this can be a little confusing because sometimes there can be a bacterial rise that occurs early on in the process that can cause a delay in the wild yeast kicking in. I'm not exactly sure what is going on with your starter at this point, but I would encourage you to return to the 113g each of starter, water and flour feeding routine. If your starter rises two days in a row with the once a day feedings, that would be a good indication that you can shift into twice a day feedings. For more help troubleshooting your starter, please don't hesitate to call our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-(BAKE) 2253. 

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