Oh, Helaine! I can read the frustration in your words. You may try letting the loaves rise more next time. Or you might also try letting the dough rise less prior to shaping, as it’s possible the flatness comes from the gluten having become so tenderized by the acidity. Gently, deflate the dough after each rise. The CO2 gives the yeast new oxygen to begins its next rise. How about oven temperature? Are you sure the temp is correct? An oven thermometer is a great investment. Helaine, please call our hotline, 855-371-BAKE(2253) so we can have a conversation on sourdough. We are here Monday-Friday 7:00am-9:00pm EST, Saturday & Sunday 8:00am-5:00pm. It may be a real simple fix! Elisabeth@KAF

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