I have tried this recipe 3 times. The first time was good. Though the crust was not thick like I have had at other places. The second time it bubbled but did not rise. It flattened out on the cook pan. I was serving it for a family dinner. After it cooked and painted it with olive oil, sprinkled it with parmesan cheese and crushed red pepper. We dipped it in olive oil and balsamic vinegar. It was great, but I don't know who I did it. The third time was this past weekend. It was good, but did not rise well. I cooked it in bread pans because I was afraid it may spread again. I have been working with sourdough starter for over a year. I'm not getting much consistency in the outcome. Any suggestions? Any articles I could read?

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