I just put my 4th straight batch of dough in the trash...again absolutely nothing even remotely resembling a rise. I'm using a homemade sourdough starter, as mentioned in my previous thread. I can't figure out where I'm going wrong; I'm trying to keep it simple right now: water, bread flour, a little sugar into the 100% sponge, a little salt with the final addition of flour for a 65% final dough.
A little research earlier in the week led me to to conclusion that I was underfeeding my starter, so on Tuesday I threw most away and fed the remainder at a 1:1:2 (200% hydration, same as the original starter). Last night I pulled 3/4 of the starter out, fed the remainder at the same ratio, and added flour to my work portion to make a 100% sponge. This morning it had clearly expanded, smelled great, and was still bubbling. I added the remainder of the flour as mentioned, never really go any rise, but ended up with a fairly smooth, workable dough. Afterpanning and allowing it to sit for 6 hours it met its aforementioned demise.
I really don't know where to go from here. My only successful batch with this starter, the first, had the benefit of additional packaged yeast. It was also a significantly larger batch, but I don't know if there's some sort of "critical mass" of which I may be falling short. I'd like very much to be able to make a single loaf at a time. I have every book in the Tulsa Library system requested, but I'm impatient, and in any case no book will be able to diagnose my problems the way a group of experienced bakers will here. I've been brewing for 5 years now so I know how the devil can be in the details. HELP!! I really don't want to throw away another bowl of dough. TIA