Hi Wanda, you didn't mention what sourdough starter recipe you're following, or what the ratio of ingredients are, which can affect the rise. If you happen to be feeding your starter with equal parts by volume of starter, water and flour this can result in a very liquidy starter that won't be able to show the type of doubling behavior we describe in our sourdough starter recipe, which calls for feeding with 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) unbleached AP flour.

It can also be more difficult to see the starter doubling in size if you have it stored in a wide bowl or Tupperware container. For our starter recipe and quantity a quart-sized wide mouth Mason jar works well for gauging rising behavior. 

However, if you're using our recipe and have it stored in an appropriately sized jar, it may just mean that you need to tweak your feeding routine a bit. The fact that your starter is rising is a great sign! To promote stronger yeast activity I would try to feed your starter when it's at its peak of rising, or just beginning to fall. Allowing the starter to fall significantly between feedings can result in sluggish yeast behavior. 

If it's warm where you live and your starter tends to peak after only a few hours, you may find it helpful to reduce the percentage of starter as compared to water and flour you're feeding in order to slow down fermentation. For example, you could try saving only 1/4 cup (57g) starter and feeding the normal 1/2 cup (113g) water and scant cup (113g) AP flour. The goal is to adjust your twice a day feeding routine so that it lines up closer to when your starter is peaking. 

It sounds to me like you're very close to having a mature starter, so don't give up hope, and let us know how it goes! 

Barb

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