I’ve never been able to get a good rise out of sourdough. I make bread all the time, make sauerkraut beer etc and my starter doubles in size but when making bread it just never works

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s3tt3mbr1n1 4 hours ago | parent [-]

Replying to see if anyone has a foolproof solution.

My next attempt will include better, windmill milled flour.

	▲	jesperlang 4 hours ago \| parent [-]
		Successfully baking with sourdough 1-2 times a week. From the top of my head, some things that has elevated my results... Once you have a starter, keep feeding it with organic rye grain flour, you might need to try different brands. Bake in a cast iron pot, with lid initially, the crust will be unreal.