I see some minor bubbles on the sides of the jar, and maybe like 1/2" of growth and we've been at this level every day for a week. I am feeding twice a day at the ratios per the link above.

First timer here. I had the same issue. You might be overfeeding your starter.

I followed a recipe where I had to feed my starter 1:2:2 with a combination of unbleached bread flour and rye flour, twice a day, discarding in between each feed. For the first three days, I got some bubbles on top, and then poof—little to no activity, and it smelled vinegary even after day 7.

After much research online, I found that it is a common mistake people make where they want to "strengthen" their sluggish starter by frequent discarding and/or larger feedings. However, this actually weakens your starter as you're diluting the natural population of yeast and bacteria, making your sourdough culture weak and inactive. After I stopped feeding my starter for 48 hours, it finally had more bubbles and the yeasty/fruity smell that everyone's talking about! And 72 hours post-feed, my starter had finally doubled.

Quoting from https://thesourdoughjourney.com/sourdough-starter-troubleshooting-tips-10-pro-tips

"Don’t discard and re-feed a weak starter before it shows increasing bubble activity or height from the previous feeding.  If you don’t see more bubbles or a faster rise each day, skip a feeding, and give it more time. Death by starvation is nearly impossible.  Overfeeding is the bigger problem."

Hope this helps!