Barb,
My starter is about 6 months old and is kept at about 70% hydration. I have a hard time maintaining shapes of freeform loaves as it tends to spread. This wouldn't be an issue if I was able to get more rise out of it when it bakes. My first prove is between 4 and 6 hours and the second is 2 hours. So this is an all day event and a little disappointing when I pull out a short loaf. Is there something that I am doing wrong to not get the lift out of my starter that I should be? I've tried putting water in the oven and misting the top of the loaf to keep it moist so it will expand. I may be underscoring a little bit, but not much I have a little cracking at the sides of the baked loaf. I started to think that my starter was sick, but after reading your article I don't think that it is as it shows no signs of mold or unfriendly bacteria. Any help would be appreciated.
Very Respectfully,
Mike

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