So I just made this thread for about the 30th time in the last 29 months. My starter was vigorous and happy. The overnight rise in the fridge with the first 3 cups of flour yielded a bubbly and wonderfully aromatic start. This morning I added the remaining ingredients and mixed then kneaded by hand until glossy and relaxed. It rose in a bowl for about 2hrs and was almost double it's size. I split in half and shaped into 2 boules, covered and let rise on cookie sheets for 1.5 hrs. The loaves spread more than they rose. I was fearful but I made the cuts in the tops and put in preheated oven. Sadly they didn't really rise. So frustrating! However they have a lovely, chewy crust with a crunch, a beautiful crumb and they taste delicious. In the last 5 mins of bake time I gave them a light spritz of cooking spray to give the finished product a nice brown color. My question -- am I just hoping for an unrealistic rise of my sourdough? I want a fat beautiful boule like I can get when visiting the bakeries in San Fransisco. It seems that the best rise I can get is 2 or 3inches. Is it me or does yeastless sourdough just not get the same lift as yeast breads? I wish I could post the picture but can't figure it out. Thanks!!!!

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