Hi Mary, it sounds like your starter is a little sluggish and adding 10% whole wheat flour to each feeding might give it just the boost it needs. If you're following our sourdough starter recipe, I would also be sure to feed it twice daily, and in order to see the type of doubling you're looking for, it's best to store your starter in a clear, straight-sided quart-sized jar that is taller than it is wide. A wide mouth canning jar works well for this. It can be more difficult to see the starter doubling if you have it stored in a wide bowl or Tupperware container. 

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