I've tried the cinnamon raisin bread recipe from "Classic Sourdoughs"
twice now, and had problems both times. The first time I thought it
wasn't rising because the crust got too hard, so I took precautions
this time and made sure the loaves rose in a nice humid environment and
the crust never toughened - still no dice.

Wake up the starter - whoosh! It's fully active and doubled in less
than 6 hours.

Do the first proof - whoosh! It doubled in less than two hours.

Do the second proof - whoosh! It also doubled in less than two hours.

Added in the ingredients - basically, flour, salt, sugar, milk,
raisins, and cinnamon - pfft, nothing happened at _all_ after over 4.5
hours.

Does cinnamon kill yeast??