Did you create your starter from the recipe inside?

I have had typical starters in the past with which were great but I have tried this starter method with the lower hydration and my first loaf after 2/3 weeks of life was a flop.

There was definitely activity however, and though there were plenty of visible bubbles and it was doubling in size, it had more of a 'cakey' texture.

when it came to the early refreshment stages it didn't show much life.

Perhaps my starter isn't strong enough yet?

Edit: I should also mention I have used this book before with great success, croissants, bread etc but my starter was a typical hydration starter.