Problem with dough not rising

If you are keeping your starter in the fridge, are you taking it out two days before you bake?  You need to do that and keep it out at room temp, while feeding it at least every 12 hours for those two days.  

My first post to this forum- thanks for the opportunity!

I don't have as much experience as Paul, I'm sure, so my agreement with him shouldn't encourage you too much, but he has to be right. If temperature isn't all of your problem it could well be part of it.

You don't describe the process you're following, so I'll assume you are building in the normal way (not loading the starter down with too much all at once), have the correct amount of salt, and are developing the dough adequately and have it adequately hydrated. But if reviewing your procedure doesn't reveal any deficiencies there then I don't know what to suggest, except to use an autolyze period without the salt, if you aren't already.

Well if you take a small part of it of the fridge and feed it, then use it at it's peak of activity(when it get's to it's max height in your jar) you shouldn't have a problem with a single feeding cycle...

Just my two cents - I only do one feeding with my starter before using it for baking and I get a good rise out of it - but I went through 3 different starters before finding one that rose well for me.  So don't get discouraged but feel free to try another starter recipe in the meantime and see if that works better for you.

Good luck!