Can anyone please help
I am a recently new home bread baker and I'm happy and proud to say, I have not bought a loaf of bread from a shop since Jan. this year. I have mastered the artisan loaf with the very crusty outside but I just can't get the wonderful large holes inside. I have been using the pre ferment method. I would really appreciate any advice. Also, does anyone have a good, easy sourdough starter recipe that doesn't require taking half out and so on, I can't understand why the recipes don't just give half the quantities in the first place.