I’m getting great loaves, but no holes, just solid bread--but the sourdough taste is really there--very pungent since I’ve been using your method. I am using at least 1/2 whole wheat (yours!) flour as white bread is just not on my food plan. Is it possible to get a more type al holey look to my bread? Also, I find that my loaves aren’t rising back after the slashing even though I am getting them in the oven immediately. This makes me hate the slashing : ((

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