Am I on the right track?
I'm about two and a half weeks in on my starter. I followed: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe. I had rapid rising and bubbling on the second day, but after that there has been almost no rising. The bubbling had stopped almost completely (maybe 2-5 bubbles on the surface at a time) until i changed from tap water to filtered fridge water. I just warm the water slightly in the microwave. Now I see lots of bubbles, but i still can't seem to make a completely naturally yeasted bread. It has to be supplemented with a pinch of dry yeast. I followed this recipe 2 days ago: https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe. The bread came out flat and dense. The starter itself doesn't smell all that sour. It has more of like a paste scent.
The picture posted is approximately 14hrs after my last feeding. When feeding, I mix up whatever starter is in the jar and pour 113g of starter into a large bowl. To the starter in the bowl, I add 113g of ap flour: https://shop.kingarthurflour.com/items/king-arthur-unbleached-all-purpose-flour-5-lb, and 113g filtered fridge water that is microwaved to 80°F (room-temp bottled spring water if I'm lazy). I discard the rest of starter in jar. Then I wash and dry the jar before scraping the fed starter back into it.