Have patience, Nancy, you'll get there! It can take some time to REALLY get to know your starter--to know how long it takes to reach its peak activity level and what it looks like when it does--which is why we sometimes encourage bakers to start with a combo of starter and commercial yeast. The added yeast can act as an insurance policy, while you and your starter get better acquainted. Of course we understand if you prefer to forego the added yeast, just know that it may take a little more time to get to a perfectly risen loaf. If you're new to free-from shaping, you might also check out our video on shaping and baking sourdough for some extra tips for encouraging your loaf to rise up, rather than out. Hope this helps! Mollie@KAF

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