Hi Joy, it doesn't sound like you're doing anything wrong, but the flours that compose your starter and dough may be contributing to a less robust rise, because they don't develop as much gluten as regular white flour. In addition, if your starter is composed of more water than flour by weight, this will result in a starter that has a thinner consistency and may not be able to show the same type of doubling behavior as a starter with a slightly thicker consistency. 

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