I'm new to this forum, so I hope I have posted correctly. I have learned so much from reading other posts and was so happy to see others had similar problems and successes. My current problem is with my sourdough starter and walnut loaves. This is the second time I have tried to make a walnut loaf and both times the dough failed to rise even one inch. I used Maggie Glezer's walnut levain and also Peter Reinhart's blue cheese and walnut sourdough.
I suspect that my starter isn't vigorous enought to rise the dough, but it works fine with regular doughs. The starter never triples or quadruples but it produces satisfactory results, except with the walnut loaves. I loves nuts and cheese and am desperate to make a good sourdough. Any suggestions??