Wow, what happy dough you had! Yeast does tend to become more active in a mildly acidic environment, which might explain the vigorous activity you saw with your dough. To compensate for this, you can either make your bread by hand — this will allow you to monitor the rise more closely — or you can reduce the yeast slightly if you'd like to continue baking it in your machine. Start by using 3/4 of the amount called for and reduce it to half if needed in the future. Good luck! Kye@KAF

• Reply