is this possible that rye starter is too strong ?
this is my first question here. For a long time I was only a reader here but lately I started to have some difficulty with my bread making technics and need some advise.
I am baking different types of bread and using different types of flour, most of the time I prefered to use my own starters.
I made rye starter around 3 years ago and I was using it at least twice a week. Last few weeks when preparing the bread dough it "behave" normally during knead-rise-fold etc process and only once in oven it almost exploded ! The bread is not only with holes, the bread is one big hole inside ! I have not changed the type of lfour or proportion of bread mixture so this is really wierd to me. After a few disasters bread loafs I decided to de-creased the amount of starter. After adding only half of usual amount of starter the bread was mostly fine but again the big holes accumulated on the top of bread and very dense near the bottom.
I am quite happy to keep my experiments but ... also need daily bread :-D
What do you think ? what I am doing wrong ?