The basic problem with my sourdough
My main problem with my sourdough efforts is that the dough rises too slowly which means I can't get any oven spring.
When using instant yeast, I make a simple 75% hydration French bread dough which I put in the oven at about 75% of a full rise at 500 degrees. I get great oven spring and a good crumb. I'm really happy with it.
However, my wild sourdough culture seems to be so slow that after extending the rise times 400%, when I put it in the oven, I get almost no oven spring. The crust sets before the yeast can give the final push. I love the flavor of this bread, but the lack of oven spring is killing me.
The only thing I can think of is putting the loaf into the oven fully proofed. However that seems like the wrong way of doing things for obvious reasons.
Or maybe my starter is weak? I double it the day before. I.e., 200g starter, I add 100g of flour, 100g water. Should be ready to go right?