We have multiple sourdough starters ranging from being made Dec. 30 to about a week ago and they are all still in the 'pancake batter consistency' stage. One starter was made with all purpose flour, another made with bread flour, and another with whole wheat flour. We feed them 113 g each of all purpose flour and filtered water (mixed in a separate container, then fed to the starters). They bubble and expand for the most part but have never doubled in size. They smell yeast-y but are not tacky and elastic, and do not pass the 'float test'. Last weekend we made a batch with the starter and it formed a puddle of bread, didn't rise, and was gummy in the middle (the crust was wonderful, though!) What are we doing wrong?

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