Today I made my first loaf of sour dough bread. I started making my starter 4 days ago and didnt think it would work. It did, sort of. My starter did proof and bubble. It had a great sour / beery smell and it did make a good sponge. It seemed ok when I added flour and did the first kneeding of the dough. I have made yeast bread many times and this dough seemed a little softer, even though I added 1 cup more flour than the recipe said. The first rise was good, it took about 4 hours to get a good rise. I turned out the dough and did a second kneed adding still more flour because the dough didnt seem to want to hold a round loaf shape. I finally got it to have a deicent loaf shape, but the dough still seemed a little soft. Rose the loaf again. The loaf lost its shape during this rise and spread across the cookie sheet like a 3 inch thick pancake. I gave up at that point and baked it any way. It smells good, now that it out of the oven and we will see how it tasts, but it sure is the oddest looking loaf of bread that I have made. Does anyone have any ideas why this bread spread out instead of up as it rose?