I have used your sourdough starter and other KA products for several years. I have a question about rising sourdough bread made with the KA recipe which includes yeast. I get an incredible amount of rising in the first rising (before forming the loaves) but not nearly as much as I think I should during the second rise after the loaves are formed and in the pans. Since it is rising so much the first round, I know the yeast is alive. Am I letting it rise too long/too much on the first rise? Also, I don't get any "oven spring" with my loaves. Despite that, the bread always tastes good and always gets eaten! When you shape dough into loaves you are "de-gassing" the dough and forcing it to start it's rise all over again. This will take time. I would recommend using a long, cool rise to improve your loaf volume. After you've shaped the dough, cover it lightly with plastic wrap and place it in your refrigerator overnight (or 8-10 hours) then bake the loaf the next day. This longer cooler rise will give your dough time to grow and should improve your oven spring! kelsey@KAF

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