Sour-dough starter lacks 'oomph'
I've been baking yeast-bread for years, and people like it (some too much).
I thought I'd try my hand at sour-dough, so I've been cultivating my pot of organic flour/water/air-borne yeast. Result: nice bubbly mixture, smells a bit beery, looks just the job. (Cool climate here in London, so I keep the starter out of the fridge all the time).
Tried a simple-looking loaf recipe (bread flour, starter, honey, warm water, salt), and the resultant dough felt lovely - not too 'cloggy', light, but still elastic.
But the rise! Left it in a warmish kitchen for hours and hours, and it did rise a little, but nothing like the rise I get from yeast-bread.
Cooked it, thinking it might rise a bit more in the loaf-tin (it did, a little), and the end product looked good, tasted very much like sour-dough (an acquired taste), but had only risen like a cake, i.e. not very much.
Am I expecting too much rising? Or am I doing something obviously wrong (quite likely)?