All the posts revolve around yeast risen bread, What about for sourdough. My rustic loaves seem to not rise more than 2-1/2" to 3". I have used bread pans but it seems that I pick too large a pan trying to make sandwich sourdough bread. Many of my recipes are 1 cup of active starter and 3 1/2 cups of flour. Use the same sizing as yeast bread or slightly smaller. Also address glass or ceramic pans; I've seen some comments that the temperature should be reduced 25 degrees F.

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