Silly starter question
I started a 100% Rye starter almost three weeks ago and it has been acting beautifully! I feed it a couple times a day using a 1:1:1: ratio. It will double in size after about four hours consistently, usually tripling after about 8-12. It very slowly falls after that. I've used it to make bread twice so far and both times, I haven't been able to get my bread to rise very well. the first time did better than the second, I had a decent open crumb but the loafs were very flat. The second loaves had amazing oven spring but were very dense. I let them all rise in my proofer set at 76 for the entire day and watched them carefully. They never overproofed or anything, they didn't even rise more than half an inch!
I hope this is okay, but this is the recipe I've used http://www.kingarthurflour.com/recipes/rustic-sourdough-bread-recipe [1]
The only differences I made were to take out the yeast they used and added 3/4 cup rye. For this recipe I switched my starter to a 50/50 mix of unbleached all purpose and rye flour.
Does anyone know why my starter is just refusing to make my bread rise?