Seed culture/starter is bubbly but isn't rising
Long time bread baker, first time sourdough attempt. I followed the sourdough method outlined in The Bread Bakers Apprentice. I'm going to guess that I don't have to type it all out and that most people will be familiar with the method. I'm currently on day 6.
The seed culture rose a bit after day 2, maybe by 25-50% but hardly at all on day 3 or 4. I created the barm yesterday AM and refreshed it again today. It smells sour and is extremely bubbly but isn't rising at all. I feel that I have a seed culture that is primarily bacteria and hardly any yeast but this being my first time I'm mostly clueless. I guess I'm looking for suggestions or thoughts as to what to do as it is my understanding that it should be rising and close to doulbling over a 6ish hour period like a regular starter would.