Hey,

This is just a follow up on my previous post. I tried the recipe
using the spelt starter again, only, this time I used 1/3 of a cup of
starter, instead of 1 TBSP. Everything went okay, the sponge was
bubbly the next morning, etc. The only thing that went wrong was that
the bread split on the side in the oven (http://www.geocities.com/
krauuler/Sarah/spelt.jpg ). That's happened to me once before, with a
different, non-sourdough bread. Is that caused by the bread rising
too quickly during either its first or second rise? I have taken to
putting the bread into the oven to rise (after briefly turning the
oven on, then off), but I think perhaps I should be more careful about
how hot it is when I put the bread in. Or does it perhaps have
something to do with how the loaf is shaped?

Sarah