April 24, 2009 - 12:52pm
Too much Oven Spring
Does sourdough bread typically have more oven spring than yeasted breads? I'm wondering because every time I bake with my starter I get out of control oven-spring. I shape them nicely, score them well and still get grossly disfigured loaves. What could be causing this? Here is an example of my deformed loaf.