I'm not really new to baking, but I've been struggling with my sourdough bread. I have an Italian sourdough starter and I've been using the Cooks Illustrated method for refreshing the starter and mixing the bread. I have achieved some very successful loaves this way, but it's not very consistant.
My two main problems are first, the dough rises out way more than up, which could be a factor of just not putting in enough flour or making a taut enough loaf, I'm open to any an all suggestions.
My other bigger problem is that the bread frequently burns on top, but not on bottom. If it's not burned on top, the bottom is undercooked.
Any insight would be welcome.