Hi Amanda, it's hard to diagnose exactly what's going on with your sourdough recipe without a little more information. Does your refrigerator tend to run very cool? This could contribute to very little rising during the proof in the fridge. If this is the case, adding some room temperature rise time for the shaped loaf before or after refrigeration may be helpful. Do you still get a good rise in the oven, or does the dough seem reluctant to rise there as well? If your dough isn't rising well in the oven, this could indicate that your dough was somewhat over-fermented during the bulk rise. In this case, you may find it helpful to reduce the bulk fermentation time and/or temperature a bit. For more help troubleshooting, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). 

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