Sides of bread cave in-- Help
I'm baking white sour dough bread using yeast and a very good starter that I picked up in Alaska. I bake the bread for 25 mins at 350. The the bread comes out the overn it looks wonderful...but after it sits on the cooling rack the side begin to cave in. I've tried several things but I just cant seem to get sides that will stand up. The flavor and texture is wonderful..it just looks strange.
All suggestions would be very much appreciated.