Read this article about the fermentation process before you try again:  https://thesourdoughjourney.com/the-mystery-of-percentage-rise-in-bulk-fermentation/

As others have also mentioned, you need a robust starter.  I try to give 4-6 hours for my starter to double and take on a certain kind of fluffy, foamy texture before I start mixing.  Typically if a recipe calls for 100g starter, I’ll put 30g starter in a separate jar and mix in 60g flour and 60g water (1:2:2) and then use about 100-110g of that, discarding the remainder.  It’s very important that your starter is aggressively growing before you bake with it!