HI,

just wondering if anyone has any idea about how to reduce my oven spring!

I am using a home grown sourdough starter which goes crazy once it's in the oven and the bread pops/breaks open, which is fine but would like to know about how to stop it/reduce it so i can get the nice whole loaf shape.

Be great if anyone can help, i am pretty new to baking and can't pin point why it has happened consistently lately but only occasionally over the past couple of months.........

Thanks :)