Lin Carson, PhD
Keymaster
@lin-carson
Post count: 41

@rana Your issue is strength and an unbalanced chemical leavener. That’s why the explosion. The yeast wouldn’t do this. If you do not feel comfortable sharing your recipe (just know that this is public domain, and no NDA would work here), please feel free to reach out to our BAKERhelp section. But unless you reveal what your leavening acids are, we cannot help you here.