Hi Lisa! We think with your first loaf there was an over-proofing issue. Essentially, the yeast over-worked itself before the bake, and then had no more life to give during the bake. Which would lead to a collapse as you describe. As far as using it for a recipe like our Tuscan Bread, it should work, but keep in mind that the Keto Flour will work better with shorter fermentation times. One way around this would be to use All-Purpose flour for the overnight sponge in the recipe, and then Keto Flour for the dough. It's how we've heard folks have found success using it in their sourdough recipes. We hope that helps a bit. Thanks so much for reaching out, and happy baking!  

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