Hi there, Liz! We're glad to hear that you've started your own sourdough journey! It sounds like your starter isn't quite ready to go. If it's not doubling size it could be that the yeast cells and good, food-fermenting bacteria are still working to find a balance. You can try feeding the starter with whole wheat flour next time to see if that helps spike some activity! If that doesn't seem to help any, you can try feeding the starter every 24 hours rather than 12 for a couple of days — this will give the starter time to work things out. You might also like to check out our Rustic Sourdough Bread recipe, which uses starter and commercial yeast. We hope this helps! 

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