What does it mean when...
... you find translucent bits of dough in your bread?
I already know that the yeast wasn't very active, which caused my sourdough to be, basically, a brick ( I learned that that was the problem in another brick post).
The bread reach 205F after 40 minutes of baking, just like my successful loaves of sourdough. Everything, in fact, was the same except the inactive "yeast beasties" as someone termed them.
Why would this cause translucent bits of dough? I only saw one or two of these little bits. They were close to the crust but not close enough to be part of the crust. I'm looking for the "scientific" explanation rather than "it's because your yeast was weak" or some other general reason, because I'm trying to learn from every mistake. Thank you, everyone!!