Sourdough and Starters

My troublesome Lievito Madre journey (aka i need some help)

The state of a new starter

My dough is not taking the rise.

Stretches and folds vs KitchenAid

Rye Sourdough Recommendation

Bulk fermenting light enriched and fully enriched

Hamburger BUNS

Boulle loaf fell flat

Took my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?

Lievito Madre, Beer, anerobic and aerobic environments