I just tried a loaf and it had very few holes, and didn't have much taste. In checking the recipe I think I followed the directions correctly. Could someone suggest what might have gone wrong? Thanks Be sure you are measuring the flour correctly. If your bread does not have many holes, it is probably due to the flour to liquid ratio. A dough high in liquid will usually produce the most holes. Choosing to keep it in the frig for a longer period of time to ferment will give it both more flavor and more tang. The recipe says you may keep the dough stored in the frig for up to 7 days! Elisabeth

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