I have been making sourdough bread for around a year now and after a variety of "experiements", although the bread forms and tastes good, it is far too dense and the crumb is moist (it is more like an English crumpet than bread). I have been using recipes from "Bread Alone" by Leader and Blahink and adapted slightly through my experiments. I have detailed my technique below and would greatly appreciate any help you can give me.
thanks very much in advance
- 200g stored in the fridge