Ok here is my story:
I have done the many successful Tartine bakes in the past, but I lost my starter for those particular bakes. So I decided to start fresh and went and bought flour which I thought was good. Arrowhead Mills stone ground whole wheat and same brand of white flour organic. I started my starter the way Chad states in the book to make a thick paste cover it and in 2-3 days will be all bubbly and good for first feeding. Ok got that did that and so on. After first feeding of discarding the 80% and feeding same amount back in I have not scene any action at all for 9-10 days. I was feeding it every 24 hours like he said. Some days I would not feed it at all to see if maybe the starter would starve and react, but nothing happened. I started a new one while still maintaining the other one, but same thing happened. Could this be a flour issue? With my successful starters in the past I was using KAAp and KAWW.
Today I dumped all but 30g of starter from both and added 30gWater and 30g of my ww/organic mix. I plan on feeding every 12 hours now to see if that sparks something.