Apologies for the upside down photo - I can't seem to get it to be the right way up! - I'm on my third attempt at sourdough now. Using organic strong wholewheat flour. My starter is about a month old, bubbly and going strong. The texture has a nice amount of holes in with an alright crust. But the height just isn't quite there. I can't work out what's going wrong. There are so many different methods and tips, it's hard to know where to start with tweaking things. Perhaps it's the type of flour? Or my 'working the dough' process is perhaps not right. I appreciate its hard to comment when you haven't seen all the steps I've taken but I just wondered if anyone had any thoughts about how to get the height...
Many thanks in advance
I'd also look into the flour you're using - whole wheat tends to ferment faster and it also affects how the water gets absorbed. Maybe add some all purpose/bread flour in the mix? Also agree with the above comment about forming - creating tension in the dough before your final fermentation period allows it to spring up. Also steam in the oven during the first 20 minutes will help it expand as well, which is why a lot of home bakers use a cast iron combo-cooker with the lid on for the first 20 minutes.