I've been baking sourdough for a year, and found your blog while searching for more helpful info. We've been enjoying it, but it's sometimes neglected as well...just too much good stuff to bake! But I do bake your norwich recipe once or twice a month. Lately I've had some pretty flat loaves. I don't have a couche, I just form and lay on parchment. My stone is preheated, and the bread has a great flavor, just not a lot of rise, maybe a 3 inch tall loaf in the middle. Any suggestions? Is your water chlorinated? That can make your starter sluggish. Leave the water out on the counter overnight to let the chlorine dissipate. And you can always add a 1/4 teaspoon of yeast to your starter. That always gives a boost. Molly@KAF

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