I've been researching for a while, but haven't been able to figure out what's wrong with my liquid levain. I'm using the proportions from Daniel Leader's "Local Breads" (130% water to 100% flour, pg77), and while it bubbles quite noticeably and smells and tastes quite sour, it hasn't risen, nor formed elastic strands when stirred. I'm using a digital scale to make sure that the 56.5% hydration is accurate up to a gram, and it still seems soupy. I tried to make the French Country Boule (again from "Local Breads" though the recipe is similar to the others I've seen on this site) and couldn't get it to rise, though I refreshed the starter 12 hours before hand, and left it in the oven (only slightly warmed and shut off beforehand) overnight.
The consistency of the levain is described as milkshake-like, so I'm not far off since I would compare it to pancake batter. When I used the portion that I was throwing away for refreshing, I made sourdough pancakes. They rose a little and tasted quite sour. I can see it bubble when fed, so it's clearly active to some degree. However, I am still confused as to what I need to do to make it work in bread. The starter is over two weeks old. Any advice that anyone can give me on the matter would be greatly appreciated.