Sourdough long rise - bread falls before putting in oven
Whenever I follow the long rise, 8-12 hours for my regular white sourdough bread, starter, salt, flour and water it always falls right when i move it/score it and put it in the oven. do you guys have any idea what im doing wrong? im in Alaska with natural sourdough culture, i read that Alaskan sourdough yeast is normally a faster rise. am I over proofing?