The color, texture, flavor and crumb of my sourdough loaves is quite good. The dough rises well in bannetons. However, when I load the loaves into the oven onto a stone, they spread. This results in flat loaves. They do rise, but not nearly enough.
The dough seems a bit wet, but again the texture and whatnot are fine. I'm tempted to start baking this delicious sourdough in loaf pans, just for the pleasure of having bread more than two inches high.