Can you recommend a recipe/any advice that leads to an open crumb?
I've made a lot of sourdough but I almost never seem to get an open crumb. Even if I go higher hydration or do fancy folding techniques. I have tried both a high gluten flour as well as wheat, bread flour, and an expensive all purpose flour. I dont even think I'd prefer an open crumb, i just want to see how its done and if I can do it. Thank you!