Strengthening a Starter
How does one go about strengthening a starter? I've made several starters, most recently using Debra Wink's pineapple juice solution, and I've made bread from my starters. But I'm not satisfied with the energy levels of my white-flour (King Arthur all-purpose) starter. I can get it to give me about a 50% increase but no more than that. Coaxing a rise out of this starter when baking a loaf can take all day. Are there ways to 'energize' a starter, or does this just occur with time?
Thanks to the community for any help.