Hi there, My bread is wonderful, lovely color, nice rise - can't keep it in the house. The only thing I am not getting is the large air holes. What helps them form? Would the slower method without yeast help, or does it have to do with the surrounding temperature while rising, or would adding citric acid help? Please advise. Also, I love your blog. You empower and inspire people to have fun and experiment. I never feel overwhelmed when I read your advice. Thanks! And thank you for the kind words, Ellen. Usually, a slacker (wetter) dough produces larger holes. Try making the dough a bit softer/stickier; kneading a bit less; and rising a bit more, see how that works. Report back! PJH

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