My dough isn't doubling in size during the bulk fermentation process. What did I do wrong?
First off, be sure that you allowed the dough to bulk ferment for enough time. This time can vary depending on the temperature of your house. Generally, the colder your environment, the longer time it will take the dough to double in size. You'll also want to check that your starter is active and strong enough to bake with. A weak starter could also prevent your dough from doubling in size.