> >"Ernie" wrote
> >Perhaps:
> >1. Your proofing temperature is too high and it is killing the yeast.
> >2. Your starter has gone bad and is eating the dough. .
> >Ernie
> >

> Kenneth" wrote
> Huh...?
> How would either of these contribute to the problem that
> Jennifer described above?
> Thanks,
> Kenneth

It sounded like a problem I had during the final proofing. The skin of the
dough would split and start to fall apart. I was using the oven light to
heat the oven for proofing. I found the temperature would go ovet 100 and
start killing the yeast.
Ernie