I'm trying to make bakery quality sourdough. I've done all of the above and it is very good but I want to get to the next level. The bread I desire has more and irregular larger holes/bubbles in the bread. Any advice would be greatly appreciated. Thank you. Ann Hi Ann - try a slacker, ciabatta-like dough. And have you read Jeffrey Hamelman's book, Bread? He's our head baker here, and a VERY good sourdough baker, trained in the German tradition... PJH

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