no big holes
I am so jealouse of all of the wonderful Sourdough breads I see posted on the site. Darn!! they all have big holes! My starter is made from organic raisens and has turned out to be active and have a genuine sour taste. Makes great soudough English Muffins but my bread although sour and has a good all around taste just lays there. There are small holes through out but none of the big signature holes I see in the pictures that torture me on the site. Now I have been baking for some time and my breads made with old dough or straight from the start come out fine but my Sourdough is kind of wet although it is baked for 1 hour in a ceramic baker @ 500 for 20 min-- then the top is removed and baked 10 min more at this temp. then turned down to 400 for 20 min and then the last 10 at 350. The crust is fabulous, but relatively no holes and not a lot of oven spring and somewhat dense. What am I doing wrong...sob. Pam