Judging proof times
I'm very new to baking and especially sourdough. I have a gazillion questions but I'll try to ration them out a bit *g* I have made a couple of starters (whole wheat, rye and white) but only the wheat one seems ready to use. So I have been making 100% ww bread from
http://www.sourdoughhome.com/100percentwholewheat.html  It turns into a YUMMY ww bread, but with no sour taste at all. I'm following his instructions exactly. My starter is now 2 weeks old, and still living on my countertop. I feed it 2x a day with equal amounts by weight of ww flour and water. It bubbles and foams up to double size pretty enthusiastically, I'd say in about 8 hours? (I like to go around the kitchen chanting 'it's aliiiiiiiive')) My kitchen stays around 20 degrees C, and 38-40% humidity.
I wonder if it's proofing long enough? I do the poke test and the hole remains at about 1.5 hours for the first rise, then 45 min then about 20 min. The dough necver doubles in size, it doesn't even get 50% bigger. When I bake it, the crust explodes along the top edge of the baking tin. (I'm using aluminum baking tins because I can't for the life of me, shape bread without dropping it).
So should I wait for dough doubling and ignore the poke?