Hi Kerry, the starter may not be at peak ripeness when the dough is made, so that's a possible reason why it isn't able to produce a high-rising loaf. It may also need a tighter shaping with some good surface tension. You could try reshaping it when you take it out of the fridge and putting it in a warm spot, but ensuring your starter is at peak ripeness when you make your dough is key. 

• Reply