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