I followed the Sourdough Psomi recipe here and didn't see much rise. The dough is in the fridge and I'm weigjhing options - really looking for options. The starter was a fully risen 75% whole wheat that I've had success with before. I'm not really used to the stretch and fold method and was looking for a 50% rise during bulk fermentation. I don't think I got that even after 3 to 4 hours at 80F.
I could proceed and see what the rise will be like after shaping.
I could blend it with a new dough maybe with yeast.
Ideas?