Hi there, Mikky! We're sorry to hear that your starter isn't showing regular signs of activity yet! If you're in a warmer environment, we might suggest using just all-purpose flour to maintain your starter. Whole wheat flour ferments faster than white flours do, and that coupled with the humid climate will cause the sourdough starter to ripen really fast. Another option would be to keep using the whole wheat flour and put the starter in a cooler spot, like the fridge, to slow the fermentation — if you try this you'll want to feed the starter and then give it some time at room temperature (about 40 minutes to an hour) and then pop it in the fridge to rise. We hope this can help! 

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