I just completed my first sourdough bread. Having been brought up on sourdough bread as a native San Franciscan, I couldn't wait to try making it. The bread came out of the oven with a nice browned crust, but not nearly as crunchy and brown as the sourdough bakeries in North Beach. I can live with that because I believe they use special ovens with misters built in. My problem with the result is that the bread did not seem to rise enough to create the air holes typically seen in San Francisco bread and was too "heavy" and dense. I need to find out how to make it lighter . . Any thoughts? I had the sourdough starter nice and bubbly and fed as instructed in the KA booklet. Would appreciate your advice on this and thank you in advance for any help you could offer.

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