Hi Kris.

If you are feeding your starter regularly, twice a day everyday, and leaving at room temperature and it has some bubbles but is not fully rising we have a few tips that may help. We suggest to start by making sure that your starter is fermenting in a conducive environment for growth. Most starters like to live in temperatures around 70-80F.  Below that the yeast incubates very slowly; above it, the starter will tend to ferment alcoholically. For finding the best place for your starter to rise, visit our blog article on Where to put dough to rise
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​Another option is to feed your starter a bit of Whole Grain Flour such as our 100% Whole Wheat Flour or White Whole Wheat Flour. We commonly suggest to do a blend of half All Purpose Flour and half Whole Wheat Flour. It is possible to increase slightly a bit more Whole Wheat Flour for All Purpose but we would make this a slow increase. Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour.
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​We have many other helpful tips on our blog article Maintaining your sourdough starter.

Happy Baking!

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