PJH- I'm doubling the recipe next time, those two little loaves never had a chance, they were gone in two days! I only substituted the yeast in the starter part of the recipe, the rest of the bread recipe I followed as is, almost. I added 3tsp of vital wheat gluten, suspecting it's the gluten that causes the big holes. Maybe not, I didn't get BIG holes like in that very first pic above but I did get a decent variation in holeyness. The crust came out excellent, so crispy and oh so thin and the flavor was great. COOL, Gian. Glad to hear you're experimenting and figuring out what makes a great loaf of bread - PJH

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