Sourdough starter not rising enough
I need some help with my starter.
I started with 100% hydration by weight with stoneground organic whole wheat flour. I was taking my instruction from the Vanessa Kimbell Sourdough School book.
It was rising double and had some bubbles, but was very wet. At this point it had been a couple weeks so I tried to make a levain which did not work. I switched to 50% rye and 50% whole wheat, filtered water, and a more evenly temperatured area. The consistency has gotten better but everything I’m reading says it should rise by double in about 4 hours. However, mine takes much longer to rise and sometimes doesn’t seem to rise much at all, but when you move it around there are lots of bubbles and gluten formed.
What am am I doing wrong? It smells good, I tasted a bit and it tasted fine, I’m just scared to bake with it because it doesn’t seem to want to rise quickly.
Thank you for any help!