Why the sourdough bread does not rise and open nicely? What is hidden behind sourdough baking.🤔

The video contains subtitles! Activities in your language. Thank you. I have always said about sourdough that it has no secrets, no special techniques, that it is not difficult to obtain a beautiful bread. And it is true, only that although it seems simple, there are some small things that we should take into account. In this video I made two types of dough with different hydration. That is, 2 different recipes, with different quantities. With the same techniques, with the same sourdough starter and the same type of baking. I hope that this video will answer many questions that you have encountered during the baking of sourdough. Along the way I plan to make more videos with such experiments, if you agree, write in the comments, I will take this into account! *Ingredients for the first dough 200 g / 7,05 oz - of activated sourdough starter 550 ml / 16,90 oz - of room temperature water 900 g / 31,74 oz - of white flour for bread 20 g / 0,70 oz - of salt *Ingredients fo