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How active is the starter, I'd be feeding it every day for 3-4 days (chuck 2/3's away, add 100g strong flour, 100g tepid water) then the night before take 1tbsp of starter and 200g of flour 200g water and it should be nice and sweet in the morning to start baking. Tartine book has a pretty solid method that has rarely failed to rise.
Also what %'s for the loaf?
inchpincher
@Arducius
Got given a sourdough starter on Friday. Made two delicious tasting but very un-risen "loaves" over the weekend. Got a third batch of dough on the prove at the moment. I'd been leaving it overnight to prove but that has proven (geddit?) not to be long enough. My friend I got the starter from said he proves for 36 hours(!) so here's hoping I have more success with the next loaf.
The tast is something else though, nothing like anything you get in the supermarket.