fallen rise - adding yeast to starter based loaf
My multi-grain suffers from fallen rise of about an inch, after oven spring.
I wonder if perhaps I should add less or no yeast to the dough as it is made with a fridged wad of starter, fed for 3-5 days.
I feed with 1/1 KA BF to 90°f water. 2 tbsps at first then 1/4c on bake day.
The starter doubles, if not more, with each feed.
This is the dough recipe.
2c KA BF
1/4c rye/wheat berries, cooked for 15 minutes in 1c water.
1/4c quinoa, cooked in an additonal 1/4c water with the berries for an additional 15 mins.
3/4c rolled oats
2c starter (100%)
2 1/2 T dark malt extract
2 1/2 t yeast
2 1/2 t salt