Enough is enough?

is 92 F which is fine for LAB but nit as good for yeast.  78-82 is better for yeast.  Like Ford said, a bit if acid to lower the pH is good in the beginning to control the wee beasties that aren't acid tolerant.  The sourdough starter will eventually get more acidic and keep out the bad yeast and LAB that can't handle it

The biggest problem people have is that they don't use whole grain flour, feed it too much and too often which reduces the acid in the mix as a result which just slows things down, they make it too wet so the CO2 bubbles just rise and burst on the surface rather than making the starter rise in volume, the temperature is too cold and they don't have patience.

You probably just need to thicken up the mix with some flour dn see what happens.  No need to feed it again until it shows some lift after being this far along.

beat Hamelman's rye and water stater method for pumperniklel 5 days later. From that you can make any bread by using what ever grain you like for the levain and resulting bread..

The method can be found here Finally! Dark Pumpernickel!! and the pumpernickel here Are you ready? Part 2 of the pumpernickel....

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the whole quote is

The biggest problem people have is that they don't use whole grain flour, feed it too much and too often which reduces the acid in the mix as a result which just slows things down, they make it too wet so the CO2 bubbles just rise and burst on the surface rather than making the starter rise in volume, the temperature is too cold and they don't have patience.

I suppose I should have said problems.  I stand by what i said.  People who don't use whole flours have more problems than those who do - we see it all the time here..  But I keep forgetting you are the SD starter expert: - so never mind and I stand corrected Chris :-)

Happy baking even if we have never seen any of it.......;

Everything I say below is based on my own experience, and a bit of dabbling in the science, and some of my own scientific-like experimentation with varying temperature and ingredient ratios.  Others on here have gone farther with these things than I have.

I define "beginner" as someone who hasn't yet achieved predictable, acceptable loaves of bread using only sourdough starter as leavening (I would say that sour tasting bread should not be a goal for a beginner).

HOW MATURE AT MIXING TIME?  The timing for when to mix after having fed the starter is something I haven't experimented with.  I tend to use mine around the time when I would have fed it anyway.  I think you can use it earlier than that.  The key will be consistency, because a freshly fed starter is going to be roughly half as potent (depending on your feeding ratios) as one that has peaked.  I think I'd recommend mixing at peak or after for the beginner.  That's only because from one time to the next the starter will have the same potency, and you can look to other factors to explain differing results.

IS REFRIGERATED STARTER IMPORTANT?  Whether the starter was kept in the refrigerator is not relevant to the beginner.  With respect to the starter the refrigerator is useful for two things: 1) starter management, and 2) biasing development of lacto-bacteria versus yeast.  The starter management aspect is just taking advantage of the slower activity of the organisms in a cold environment, and so that the starter doesn't need to be fed so often.  The latter seems to be a way for some to try to get the starter itself to produce more sour tasting bread, but I haven't ever tried this.  For the beginner, a refrigerated starter is not superior to one maintained at any other temperature.  Assuming they have both been fed as needed.  My starter, kept at 65F performs well being fed morning and night, every 12 hours.  The same starter kept refrigerated should perform the same being fed every 150-160 hours.

ACCOUNTING FOR TEMPERATURE IS A MUST
With all bread, but especially with sourdough bread, the temperature during the fermentation period is probably the least emphasized factor in the quality of the results.  It's generally ignored.  Assuming everything else is equal, compared to bread fermented at 65 degress, bread fermented in the refrigerator will take 13 times longer to ferment to the same degree, at 57 degrees will take twice as long, at 70 degrees about 70% as long, and at 76 degrees it will take about 1/2 the time.  I have 9.5 hours fermentation time at 65 degrees as a baseline, based on the recipe I normally use.  In my kitchen he same loaf that was a success in January would be a total flop in January.  I bought an inexpensive wine chiller big enough to hold the large mixing bowls and a digital thermometer to keep inside it.  

NEVER KNEAD THE BREAD
I haven't established a threshold, but below maybe 60 degrees, gluten forms on its own.  You don't have to do a thing after mixing.  Above that temperature, occasional stretching and folding during the fermentation is probably necessary.  Actual kneading would be risky.  Maybe there is another hotter threshold that requires the forced gluten development that comes from kneading, but I haven't tried warm fermentation.  Others have, who mostly want to get more sour flavor from their bread.  They probably know better than I do.