So I made some potato sandwich bread, a recipe I have made a couple of times before - except this time I got this:
I believe I 'over-proofed'. I went back to check the recipe and saw it was for two medium loaves when I have been using two large loaf pans (this was a hint I got from another forum thread) so in letting it 'rise to 1 inch above the rim of the pan'...
Hi. I am having a bit of a dilemma and wanted to see if anyone has the same problem or if one of the experienced bakers here that I respect so much might be able to diagnose the difficulty.
I have a sourdough starter that I began about 3 months ago. It is 100% hydration. I have been keeping it refrigerated and feeding about weekly according to the instructions I found here – basically discard all but about ¼ cup, feed 1:2:2, allow to rise and then begin to descend, then feed again and use or just refrigerate after the 1st feeding if no use is intended.
