Hi all, hoping for some advice on my sourdough. I am pretty much a beginner, I started my starter about 6 months ago using whole meal flour. At first no success, then after reading a few blogs discovered that the 5 day starter wasn’t really achievable I persevered for 3 weeks. This gave me a healthy starter, which I split into 2 just in case one failed! Months later now my starters are strong enough to live in the fridge for 2 weeks and still give a good rise once warmed to room temp and fed, bubbles are usually still evident when the starters are in the fridge. However! When I do make bread with these starters I get a good rise, but never the bubbly bread pictured in the recipes. I often have a flop when I cut the dough before baking. I think this might be over proofing, and will work on that today! The bread is very tasty and edible, not as light as shop bought bit not doughy at all. The lack of crisp crust and bubbly inside is driving me nuts, I have tried numerous recipes- no luck. I even took some of the whole meal starter and used it to create another with white flour, strong bread flour. Same story, lots of rise but no bubbly bread. Any advice on this? My starters seem OK, maybe they have a slight elastic property? Watching tv programmes about artisan breads and sourdoughs I am not sure if I have the same quality of starter, the ones on tv seem to flow easily, very liquid.
Any help with this will be greatly appreciated, this is such a great way to get through lockdown, I just want some bubbles in my bread!