First Time Sourdough-er
Hello! This is the first time I’ve made sourdough after taking a class nearly 2.5 years ago! So forgive me if my questions sound a bit basic. I need some help trouble shooting what I can improve..
Outside was was beautiful however the crumb didn’t have any holes like I’ve had in sourdough. It was soft and chewy inside but it needs to be more airy? I used a sprouted whole wheat, could this be why? With the sprouted I wonder if there’s not enough sugars for it to ferment?
I used a basic recipe (below) and a starter from a local bakery, any thoughts? I can’t figure out how to post a pic