MY FIRST SOURDOUGH
I made a sourdough over the weekend, and i thought it came out really well... for my first loaf of sourdough, it was lacking a couple things... it lacked that sourdough twangy sourness, but i read the post on how to get sourer sourdough, so ill give that a try sometime, but my other question is, the crumb was rather tight and very very soft. how do i make it more very open and chewy? and is there a better way of steaming my loaves than a spray bottle in the oven every like 30 seconds or so? i know it would be best to pick up a baking stone, but funds are tight as of now, and i dont know where to keep the thing... but, over the summer, i will definitely buy one (ill ask for what i need to look for in a stone later) also, should i slash the loaves just before they go in the oven, or as they begin the second rise?
thanks for the advice, ill send post a picture if i get a chance... oh! could a dough thats to wet create a tight crumb???