leggo PE
Straight Waffle-izer
If you have enough flour, I'd feed every 12 hours to revive the starter. When baking bread, you want to use a what called a "ripe" sourdough starter, which is one that is happy and fed and has doubled within the past 8-12 hours from the last time you fed it. If you don't have a happy, ripe starter, you might not get good results in your end bread in terms of rise. One thing that could be a shortcut to reviving your starter sooner would be to give it some rye or maybe whole wheat flour, if you have them available. Something about the digestive enzymes in those flours (vs. all purpose flour, which is what I'm assuming you're using to feed your starter right now -- correct me if I'm wrong!) can really wake up a starter and make them work really fast and need to be fed faster!The starter was bubbly and acidic smelling, but it hadn't doubled in size. I've been feeding it once a day for the last few days but it still isn't doubling.
The bread basically didn't rise at all (I gave it about 24hrs just in case) and was pretty gluey on the inside after I baked it.
Without seeing the recipe you used for your method of making bread, it's hard for me to comment much on the actual bread you baked. The gumminess in the middle could have been because you didn't let it cool as much as it needed -- did you break into it when it was still warm? It's tough, but it's best to let sourdough bread completely cool so the crumb can fully develop. It's also possible that you didn't bake it hot enough, long enough.