Hello, I have basically never bought bread, always made it myself - when my kids were little I used the Cornell bread recipe - the one that answered the question "could man live on bread alone" - I guess they were all men back then. Once my four girls had all left home, I only made bread for "company." But with the start of the pandemic, a friend of mine started a starter and, when it was well "started," she gave me some of it and I have baked three loaves a week ever since. I only use rye and einkorn flour. I take the jar out of the fridge on thursday night or friday morning, feed it before work and when I get home, feed it every four - six hours until I bake - either saturday or sunday. I add flax seed meal and oat bran to the dough (not the starter), I was warned that einkorn doesn't like real aggressive kneading. It always tastes delicious but, while the starter does rise, it doesn't come close to doubling in size - more like 1/4 in size. I'm not exactly complaining, but my friend's dough is over the top in terms of its growth... What am I doing wrong?

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