Another one: Sourdough not rising
I made a sourdough seed and turned it into a starter using The Bread Bakers Apprentice as a guide (the only difference being I used only King Aurthur AP flour due to limited availability). All went well with that regard. The process was started on 6/6/2009. Now, I have moved towards a much more dry starter, when I feed I take 4 oz of starter, 12 oz of King Arthur's AP flour and 8 oz of water mix together and the starter at least doubled in size after about 6-8 hours. Also, whenever I pull the starter out it is extremely glutenous and stringy, from what I understand this is good considering my hydration level of 75% (I think).
I tried to make a half sized recipe of no knead sourdough bread using a little more than 1/3 cup of my starter, but it didn't rise after 16 hours. I cooked it anyways to get an idea of the flavor, it was very nice, but too dense, of course. Since then I have been keeping the starter on the counter feeding twice a day with the routine outlined above. Do I just need to wait longer before my bread will start to rise?
Also, this weekend I will be out of town from Friday night until Monday night. I figure I will feed Friday morning and put it in the fridge (I will have to do the same the following week from Thursday-Sunday). This shouldn't be a problem since I will be refrigerating, right?