So I've been working really freaking hard to up my sourdough game. I was using unbleached whole wheat flour for years, even tried switching it up to only spring water. The sour dough was always MEH

Well a couple of weeks ago I switched to an imported from France flour and lemme tell you, the starter itself it's going nuts, I emptied 3 cups of starter out this morning and added 1 back in, by the end of the day it was absolutely spilling over I had to chill it in the fridge to get it to calm down (I am baking roughly 10-20 loaves a week so I keep a lot ready on hand, and in the fridge. Everything from making sourdough brioche, pancakes, biscuits, rolls, breads, pizza dough, bagels etc.

Anyways long story short, if you're finding an issue with the rise part of your sourdough do yourself a favor and order yourself some organic French flours. Also I've had great success with bobs red mills organic bread flour.