Keep in mind that each starter is unique and will develop in its own way over the first few weeks until the microbial communities reach an equilibrium. Some starters have a rapid early rise in the first few days, followed by a sudden and seemingly inexplicable loss of activity. You may worry it has died (I did when this happened to me!). During this time, new species of microbes are fighting for dominance; some strains are dying off, while some begin to flourish.  You may notice changes in aroma day by day (in the very early days the starter may smell cheesy; later on, more tangy and sweet).All of this is normal! The microbes we are selecting for—lactobacilli bacteria and acid-tolerant wild yeasts—take their time winning their battles to become the dominant strains. In those early days, try to focus on characteristic changes happening to your starter. Take note of your starter’s development by monitoring changes to its consistency (becoming more liquidy/watery throughout the fermentation) and aroma (becoming more tangy/sour smelling).Trust that it takes time and patience for the starter to mature and begin to rise in a predictable manner. It might even be over a month!