I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them.
I have found that when the dough has risen enough it is so acidic that even a gentle fold causes the top surface to pull apart. When the dough is risen the last time as a boulle it relaxes so much that it practically flows. The resultant bread is too flat and sadly dense.
I have experimented with adding more flour to provide more structure but this only make the loaf tougher- not higher or more open. I have tried with AP flour and various wheat flours and combinations thereof. Do I need more gluten? Would adding vital gluten be enough?
How should I change my process to create a sourdough loaf that is more open and can rise higher?