#baking help

recipe here for reference

so I'm 30 mins into a 2 hour rise cuz I've been making this recipe consistently recently. However I doubled it this time and it's definitely gonna rise over the edge of the bowl. What should I do to mitigate/ prevent mess from overspill?? I don't have a larger bowl ATM :/

I got a sourdough starter about four months ago and i do not know what im doing wrong but the bread isnt breading

Anyone have advice????

Or recipes????

Ages ago I got a recipe from one of my grandma's for a sort of cake filling (ish) but I am pretty sure I lost it (and asking is very much not an option 😭)

I could probably make it roughly based off memory but I would prefer an actual recipe for proportions but the problem is I don't know what it would be called!

Okay so I'm making a crusty Artisan Loaf (not sourdough) and it's currently in the fridge for its slow rise in the container I usually make it in. However, this guy seems so have decided to grow a lot bigger than expected???

So my question is

Can I switch him out to a bigger container to finish out his rise time or will I kill all the air if i transfer it?

Should I take him out of the fridge and just bake him now (recommended at least an 8 hour rise in the fridge [and up to 36] and it's currently been 6)

Leave him and deal with the angry dough gods tomorrow when he inevitably explodes and takes over my fridge.