An internet search for holie bread turned up in the search listings. But here's my issue. Yesterday I made and baked 2 round loaves of bread with my homemade SOURDOUGH starter and I know it was alive an kicking because it burbled over the stoneware container I keep it in. Lovely texture, nice sourdough aroma and taste; but none of the distinctive holes in the slices that show up in your ciabatta photos. Perhaps sourdough bread is not supposed to be as holie as the ciabatta. Any thoughts on this, and does the moist dough theory apply to the sourdough prep too? My dough was workable and maybe just a tad sticky - I had to use my bench scraper to move it around. My DH thought it was some of the best SD bread I have made and thought I was being hyper-picky about it. Any thoughts on my hyper-picky issue? Best,

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