Rising out not up!
Hello every one. I am new here and am currently looking around but in the mean time am having one issue with my bread making!
I use a starter which to be honest i don't use science on, when it gets low i add some more flour and water,it seems to buble away for a while but when left splits out a bit.
when making my bread i use some of this and some fresh yeast too.
the yeast from the local baker, very fresh. I also buy really nice flour from another baker.
in short my bread tastes great, but on the second proove it grows huge side ways but not up ways, so its very thin when cooked.
I have tried using less and less liquid, perhaps i need even less, but then general advice i was given was the wetter you can get away with the better?
Well any how, any advice would be great!