I don't know what to do anymore - any advice would be helpful. I have tried and tried and all I can ever accomplish is flat sourdough saucers. My dough never slashes right - just pulls - and I end up with flat useless bread. I have followed these recipes to the "T" time and time again and all I'm doing is wasting flour and time. My starter is fine - it bubbles, it smells good, it's alive. The dough appears thick and not very sticky. It doubles during the first rise, it spreads during the second. I've tested using the dimple method. I spray, wait, and slash. I've used serrated knives and sharp non-serrated ones. I'm losing hope. Please help! Don't give up! The bakers on our Baker's Hotline are ready to talk you through this, and I'm sure they can figure out what's happening. Call us: 802-649-3717. Help is on the way! PJH

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