Hi Jerry, if your starter is bubbling, that's a good sign. Patience almost always wins out when it comes to creating a sourdough starter! At this point you might find it helpful to substitute about 25% of the flour you're feeding your starter with fresh whole wheat flour. Whole grain flours have more wild yeast present on them, so this should give your starter a boost. If you're able to stick your starter in a slightly warmer spot (around 75°F) this might also be helpful, but no need to make it super-warm (don't go over 80°F). 

To save on flour while you're waiting for your starter to rise, you could also consider maintaining a smaller starter. This little starter fits nicely in an 8-ounce canning jar, and will only eat up a total of 40g of flour a day. Once your starter begins rising predictably and you're ready to do some baking, it's easy enough to increase the quantity of starter you have available and get back to the normal feeding routine. If you like the way your starter is performing with some whole wheat flour in there, it's fine to keep feeding it that way, or you could gradually transition back to feeding with just unbleached all-purpose flour. 

I hope this works! Let us know how it goes!

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