The peak height your starter grows to in your jar is highly dependent on many variables: the flour your starter is fed with; the amount and type of water you use; the temperature you rest your starter at during the day and overnight; and the ratio you’re feeding at (how much starter to flour to water you’re adding), and how often you are feeding. A starter straight from the refrigerator may not rise as high as one that’s been refreshed a few times at warm room temperature (it can take a few feeds sometimes for a starter to become “refreshed” and “revived” after a long spell in the refrigerator). A starter fed with low protein flour may not rise as high as one fed with high protein flour (strong flour can help “capture” those gasses produced during the ferment). A starter refreshed more often using lower ratio feeds may rise higher than one fed at higher ratio feeds less often (a starter fed less often can degrade due to the action of enzymes and acid build-up, and this acidification can weaken the gluten network so that less gasses can be retained). A starter kept warm may rise higher than one kept at cooler temperatures.So it is important to know that every starter is going to be different! Even starting off with the same Full Proof Baking fresh sourdough starter, over several feeds the starter will become your own starter. It will adapt to your environment and take on different characteristics and growth rates over time, as your flour and water and temperature will select for different microbes than were selected for in my kitchen.I’ve noticed that when I switch up the flour I’m using to feed my starter, it can take several feeds for the starter to adapt and balance out/adjust to the new grain. If you’re using a much different flour feed mix than I use (I use 90% King Arthur organic bread flour and 10% Arrowhead Mills whole rye flour), it can surely take more time and care to get the starter back to full activity. Have patience and keep testing one variable change at a time to see what your starter likes best. Try feeding for several days using one flour mix. If you’re not feeling great about the flour and how the starter is behaving, try swapping out a little of the flour for another and see how the starter behaves after a few feeds. Same with the water: try water from the tap, and compare to filtered or purified water, bottled water, etc. Sourdough starter is a living community of microbes, and until they are adjusted to your environment, it can take a little playing with and experimentation to optimize its activity.Most importantly: keep in mind that every starter is different, and this is what makes your starter unique and your own! Knowing how long it takes to peak, and trying to optimize your starter so that it reaches that peak in a predictable and speedy manner, will help you get the most powerful and efficient fermentation on your main bread dough!See here for additional resources:Pre-recorded workshop on Sourdough Starter and LevainHow To Activate Your Starter and Build an Active LevainUsing a Stiff Starter (can be good if you're living in an especially warm/humid climate)