Problem with low sourdough percentage breads
I have tried now the third recipe from Hamelman's book (the first sourdough recipes), where the sourdough in the final dough is about 10%. Every time the dough doesn’t rise at all. My starter is very active (can double itself in less than 8 hours) and every time I make breads with high sourdough percentage (about 40-50%) I get really good results. Also I don’t think the problem is with kneading either because I get good results for the same kneading (I use KA) with regular yeast or high sourdough percentage breads.
I have tried to read around and I didn’t find anyone with the same problem as me. On the contrary, I saw most of the people do get doubled in size dough after the bulk fermentation (about 2.5 hours). This frustrates me so much and I can't seem to understand what the problem is. I see many recipes with low sourdough percentage that calls for 8-12 hours of bulk fermentation (like Ken Forkish).
In my last try I saw nothing happened after 2.5 hours so I left it 2.5 hours more and it started to show good signs but I had plans so I shaped it, fermented it 3 hours outside and now they are waiting in the refrigerator which ill bake tomorrow morning. Next time I'll try to ferment it 8-12 hours and see what happens.
Does anyone have an idea what can it be? (The only thing I think of is that I'm not from the US and the wild yeast here is different?)