Sourdough bread never rises as much as when using commercial yeast

Hello everyone,

I've been baking for around a year and I am mostly happy with my yeasted breads, but when I use sourdough exclusively they are always a bit smaller than their yeasted counterpart. Is this expected or is it something I can overcome?

For example, I made a couple loafs, samish recipe, but one had 1gr of yeast added together with the starter. The recipe looks something like this:

The night before: mix a 1:5:5 levain (50% AP, 50% wholegrain) - the next morning it's ready (doubled) with a very slight vinagery smell.

• Autolyse 450gr flour (50 whole + 400 bread flour) with 325gr of warm water for 30'
• Add in 100gr levain, roughly mix it (we should be at 75% hydration)
• Add 11gr of salt (and 1gr of yeast, if using it) and mix well
• 5 or 6 strech and folds (one every 30')
• When I feel that the dough is getting a bit bubly (I'd say 40-50% increase, but I'm not measuring it) I preshape for 20-30 minutes
• Shape
• After 1:30 (if yeasted) or 3:00 (if sourdough only) I bake it in a dutch oven (30' with lid, 20' without @240C)

At shaping time, the sourdough bread looks like this (I'm wondering if I waited long enough before the shaping):

And after 3 hours it looks like this:

I am happy with the crumb:

But it's a bit small in size.

For comparison, the same recipe with yeast looks like this:

Much better! (even though the crumb is less pretty)

Any suggestions?

TLDR: is it normal that yeasted breads end up bigger?