It needs more time. It won't be ready to use until it bubbles up on cue every time it is fed. You should be seeing a long more activity.
You've gotten off to a good start but it just needs more time. Here is a video which you can start to follow. Don't worry about the exact amounts and flour. Just watch it for the technique being used and see what to look out for. And don't expect your starter to be ready in the same amount of time either. It's all about learning to read your starter.
So as in the video every 24 hours keep half the starter and top back up with water and flour. Stir well and keep warm! That's what you should be doing over the next few days. However long it takes until you see the activity as shown in the video. When your starter gets stronger and quicker then you can feed more and more often. If your starter is quiet and slow then slow down your feedings.
See what happens over the coming days.
If I were you I'd add some dried yeast to you dough. Give it a good knead to distribute it well and carry on as a yeasted bread.
One thing I had read that seemed to kick start mine just to stir in a tablespoon of flour ever 2nd or 3rd day, only discarding when the container got fairly full. The starter seemed to love it and matured very quickly.
UPDATE: The sourdough on day 11 doubles in about 2 hours and it floats. I made a loaf, didnt rise super much, but got some nice oven spring. Came out semi dense but delicious :)
Can you give us a brief history of your starter? How did you make it and how do you maintain it?
What recipe did you use for the bread?
Etc...
Day 1
mixed 0,5 dl sifted rye flour and 0,5 dl of wheat flour with 1 dl of water. let sit barely covered for about 24 hours
day 2
Got a few bubbles, probably bacteria, feeded with same amount as yesterday.
day 3
more bubbles
had no more rye flour so feeded with 1 dl what flour and 1 dl water. I felt it was a little too watery so i added some more flour,
day 4 same as day 3
day 5 no bubbles but a nice acidic flavor and smell. Only stirred today. No hooch.
day 6
No bubbles, so i stirred a bit, and inside the starter was a few bubbles, but no rise at all.
so i tried the floating test, and low and behold, it floated. So i made a little loaf. Right now it is rising, but nothing seems to be happening.
It needs more time. It won't be ready to use until it bubbles up on cue every time it is fed. You should be seeing a long more activity.
You've gotten off to a good start but it just needs more time. Here is a video which you can start to follow. Don't worry about the exact amounts and flour. Just watch it for the technique being used and see what to look out for. And don't expect your starter to be ready in the same amount of time either. It's all about learning to read your starter.
So as in the video every 24 hours keep half the starter and top back up with water and flour. Stir well and keep warm! That's what you should be doing over the next few days. However long it takes until you see the activity as shown in the video. When your starter gets stronger and quicker then you can feed more and more often. If your starter is quiet and slow then slow down your feedings.
See what happens over the coming days.
If I were you I'd add some dried yeast to you dough. Give it a good knead to distribute it well and carry on as a yeasted bread.
One thing I had read that seemed to kick start mine just to stir in a tablespoon of flour ever 2nd or 3rd day, only discarding when the container got fairly full. The starter seemed to love it and matured very quickly.
UPDATE: The sourdough on day 11 doubles in about 2 hours and it floats. I made a loaf, didnt rise super much, but got some nice oven spring. Came out semi dense but delicious :)