Big holes + very dense crumb
Please, do you have an idea what the cause of such bread structure is? These are 6 photos of 6 sourdough loafs made from one starter over about 3 weeks. I'd like to help a friend of mine.
The bread at the bottom is from a 2-week old starter. The others (upwards) followed.
I checked the dough and that should be ok. Probably a problem with the starter? But why then are some breads fine and others not? Do you have an experience with a similar problem, why it happened and how to deal with it?
Thanks for any suggestions!