What's the difference between great oven spring and a blowout?
I'm a new(ish) baker of sourdough breads. My sour cherry pies and birthday cakes of all stripes are beauties, but this new adventure of baking breads is often a crap-shoot for me. My bread baking began last summer; I've loved getting my hands dirty and my starter(s) are healthy and active. If anyone can help me out and diagnose a few of my recurring bread questions, I'd be ever-grateful.