Help me understand this recipe - sourdough related
This has recently become my go to sandwich bread. Basic Sourdough Bread
DH really loves it, the taste is great, and it's relatively easy to cut into thinnish slices.
The problem with the recipe is that it calls for 454 grams of sourdough starter and 1.5 tsps of yeast. The last time I made this bread, the oven spring was a whopping four inches over the top of the pan. It looked like two loaves of bread joined at the top! That's just too much spring! The way I see it is that 454 grams of active starter is way too much even on a good day (especially coupled with yeast), but maybe there is something I don't know. I don't want to rock the boat on a good recipe but 454 grams....really????