Why doesn't my dough rise in oven?
I have a starter that I made at home, and keep in the fridge to make my doughs.
It works fine, and when I use in a dough, it doubles in 4 hours, and becomes 4 times its volume in 8 hours. The problem is that, after shaping to make a large pizza, and covering for 2 hours, when I put it in the oven it doesn't rise! I've tried many times, but it only rises if I allow it to rise for 6 hours after shaping, and before starting the oven. Is that normal? does sourdough needs that much time (8h, then 6h after shaping)?
I've also noticed that if I left the dough, in the first stage of rising, few more hours, after it has risen, it starts to go down, and develops a mild alcoholic smell. Should I avoid leaving it till it reaches that stage?