At this point I have nothing to lose so I tried something different when it came to feeding time for my starter.
This time I took 30 grams of my starter and dissolved it in 60 grams of water.
I let it sit for about five minutes and it was very bubbly and active. I then went on to add my 60 grams of flour. So I am still trying the 1:2:2 ratio. I have noticed that in most sourdough bread recipes they dissolve the starter in the water before adding the flour. Maybe this will help distribute the yeast and bacteria better. We shall see!