i was hoping to get some advice on sourdough. i have good starter that i feed about every 4 days by doubling the quantity w/ all purpose flour. it seems to have good action and gets quite bubbly. my recipe for the bread is to take 1 cup of starter and 3 cups of all purpose flour and salt, mix and let it rise. the first rise is slow- about 6 hours and the final proof is even slower with not much rising during baking either. the bread tastes great but doesnt have much volume. any suggestions?