Thanks for posting this blog! I tried the recipe that you used, and I'm almost to the end of my 12 hour bulk fermentation. My dough hasn't risen much from it's original amount- it's grown about 25% at best. I wondered if giving it an extra fold might help it rise just a bit more. I've had my starter for just over two weeks now, and it definitely is alive and bubbling, but never actually doubles in size or rises significantly. I think the first loaf of sourdough I tried to bake was under proofed because the starter is just not performing. Is there any way to make the starter be more active, to make the dough proof properly? I've even considered leaving the bread to bulk ferment in the oven with the light on for just a bit of warmth, but I don't want it to get too warm in there. Or is there a recipe for a sourdough (either bread or starter) where I should add yeast vs using the naturally occurring yeast that seems to be inactive...?

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