Well, I've now made 3 different batches of bread using the SDI Bahrain
culture; one with 100% whole Spelt flour and two using about a 50-50
mix of Rodgers Unbleached All-Purpose and the whole Spelt flour.

The first 2 batches were plain and simple sourdough, just flour and
water.

The last one was the SDI recipe for Cinnamon Raisin Nut bread.

The cultures seem to function properly, bubbling and getting frothy.
As I follow the recipe directions, all seems to going well, up until
the dough has been kneaded and placed in the pans to rise for the last
time prior to baking.

The dough will rise to the top or just barely above the tops of the
pans, and the next thing I know, it's fallen to below the tops of the
pan!!

I rise the dough in my oven with the light on; the temperature remains
pretty much in the range of 80 - 90 degrees, altho it may have fallen
to about 70 during the night last night.

I don't expect antone to come up with a solution to my problem, but am
hoping I can get some clue as to what I may be dojng wrong.

Thanks!

Don R.