Hi Marion! Since the baguettes deflated so easily, it sounds like they were already over-proofed so cutting down that rise time by 10 to 15 minutes should prevent this issue in the future. Over-proofed dough won't always return to its original height simply because the gluten is more tired and the yeast has less food to eat and produce CO2. So, you most likely got about as good of a final rise as it could have. You should be able to double the recipe and you'd need to double everything including the starter. Making this large amount of starter will be much easier in a big mixing bowl that you can cover with plastic wrap than in your regular jar. Our Sourdough Guide shares some great tips about increasing your starter about halfway down the Maintain page. We hope this helps and that the next batch is as beautiful as they are delicious! Annabelle@KAF

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