My problem isn't over risen dough. It is a loaf that virtually mushrooms over the top of the loaf pan in the oven. I'm using the recipe for Buttery Sourdough Rolls to make a loaf of bread. My starter is VERY active in the jar so I cut down on the yeast (from 2.5 tsp to 2tsp). I'm careful not to let it proof too high in the pan. But when I take the bread out of the oven it can rise as much as three to four inches over the top of the pan. I have to trim it to fit in the toaster! What am I doing wrong?

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