I began my sourdough starter about a week and a half ago. It smells amazing and I have used the discard to make many wonderful things such as pancakes, carrot cake, biscuits and crackers. I attempted to make a Focaccia and the taste was amazing. Their were holes in the finished bread, but it was very, very dense. The dough just didn't seem to rise. My starter was made using a 1:1 ratio of King Arthur AP flour and filtered water. I maintain it at a 1:1:1 ratio. It tends to be on the runny side so I wasn't too concerned that it wasn't doubling, but when my bread dough didn't rise appropriately I began to worry. I am now on day 10 and I am getting lots small bubbles on top, it makes houch so I have begun to feed it 2x a day, but still no rise. I have tried putting it in the oven with the light on for heat and still no rise. Can you offer some advice on what I may be doing wrong?

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