Well, Scott, I'll try again. Sourdough can be very temperamental. Some recipes say not to use a metal bowl; others say not to use a metal spoon. Then, another may tell you not to disturen the rising process once it has started--which is one thing you did. I'm not pointing any fingers, only trying to help. Sometimes in using a starter you need to be careful that the starter is kept in a place with a constant temperature. It also needs to be free of drafts. Salt-rising bread, which is fairly well known in the South, is one in which the person needs to use freshly ground corn meal. And the temperature must remain constant. I have heard of setting a bowl (that dough is rising in) in an electric Dutch oven to maintain a constant temperature. I have also heard that once the starter has risen to the maximum, that is all its rising capability. I am no "pro" in sourdough making, but I've read a lot about it and baked some wonderful sourdough loaves.
Many sourdough loaves seem to be "slack" doughs, meaning that they are more watery than regular doughs and, therefore, the loaves made do not stand up like regular dough. So, try some of these--maybe some of it will help!Good luck in your next baking attempt!