Don R. wrote:
>
>
> The dough will rise to the top or just barely above the tops of the
> pans, and the next thing I know, it's fallen to below the tops of the
> pan!!
>
If you assume a good SD culture, you are "over-proofing" or fermenting
past the optimim point. You need to scale and form your loaves earlier
in the process. I have found that some spelt, Durum, and rye mixtures
with regular wheat can be very tricky with a short window time between a
good rise and collapse.

Further, 90F is too warm and cinnimon can interfere with the
fermentation. I don/t know the recipe you are using, but cinnimon is
better used as a layer rather than incorporated into the dough.


Regards,

Charles