Hi Brittney, there are a number of reasons why sourdough might not rise as high as it should during the final proof. First off, make sure your starter is healthy and fed regularly. You should try feeding it two times a day for at least three days before baking. (This isn't essential because you're also adding commercial yeast to make the dough rise, but it will help ensure a stronger second rise.) Also, be sure the yeast you're using is a fresh instant or active dry yeast (rather than RapidRise). The last tip, give your dough the time it needs to become puffy and reach its maximum potential before baking. It should still be on its way up when put into the oven (not over-proofed), but it should feel nice and marshmallow-y to the touch. Good luck, and happy baking! Kye@KAF

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