Hi, Donna. What's happening in your sweet dough is what happens in any yeast dough; as the yeast grows and feeds, it emits both carbon dioxide and lactic and acetic acids. While those acids are great in sourdough, they can be confusing in a sweet yeast situation. Some people like the counterpoint flavor, but in your case it's not what you're looking for. Best thing you can do is catch and reshape as soon as you can, and limit the time on that third rise. Susan

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