On Sun, 18 Dec 2005 10:55:50 -0800, "Dusty Bleher"
wrote:

The Hearthkit has a thermometer which slides between one of the side
pieces and the base--and it read 500 degrees. The oven was set for
550, because I knew I'd lose some heat when I put the loaf in the
oven, and opened the door for steaming.

There's always a faint alcohol smell to my starters, especially when
they're really foaming up, so my theory is still flammable gas in the
loaf until I can figure out something better. I'm ordering a large
banneton pronto just to see if that makes a difference.

Thanks for the sympathy.

Ken

Wow! Now that's a story I've not heard before...(:-o)! My
condolences on your misfortune, Ken, and glad to hear you're okay
and your house isn't a pile of cinders...

I've baked a loaf or two, and can't imagine what could have caused
that. Fuel+Ignition-source (Heat)+Oxygen = FIRE. Oxygen is easy.
Unless you live in a bottle, you'll have that. Bread dough _will_
burn, but it isn't that good a fuel at the typical hydration used in
dough--certainly not in a few seconds. That leaves heat. Did you
use an oven-thermometer to check the temperature inside the oven?

Or, is your starter so good and active that it made a high level of
flammables, such as alcohol? Did your "nose" give you any clues?

All the best my friend,
Dusty


"Ken Rivard" wrote in message
.. .
Hello, Everyone--

I was recently turned on to this group by a friend and fellow
sourdough afficionado. What a great collection of posts! I've
been
baking bread for a few years but only recently decided to give
sourdough a shot. I really love big European peasant loaves made
with
whole wheat and/or rye and I wanted to see if I could try
something
similar. I recently produced my first loaf of true sourdough, but
not
without incident--a conflagration in my oven. If anyone could
offer
some insight I'd greatly appreciate it.
...